Hot Greens Dip

4.5
(2)

This cheesy dip is brimming with artichoke hearts and collard greens. A dash of mustard gives it flavor and spice.

Hot Greens Dip
Photo: Blaine Moats
Prep Time:
25 mins
Bake Time:
40 mins
Total Time:
65 mins
Servings:
20

Ingredients

  • 1 8 ounce package cream cheese, softened

  • 1 ½ cup sour cream

  • 6 ounce Havarti cheese, shredded

  • 1 tablespoon Dijon mustard

  • ½ cup grated Parmesan cheese

  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry

  • 1 14 ounce can artichoke hearts, drained and chopped

  • Parmesan cheese shards

  • Tortilla chips and/or flatbread

Directions

  1. Preheat oven to 350°F. In a large bowl beat cream cheese, sour cream, havarti, mustard, and grated Parmesan cheese with a mixer until combined.

  2. Fold in spinach and artichoke hearts. Transfer to an 8-inch deep cast-iron skillet or 1 1/2-quart casserole. Bake, uncovered, for 40 to 45 minutes or until heated through. Sprinkle with Parmesan shards and serve with tortilla chips and/or flatbread.

To Make Hot Collard Dip:

Prepare as above except substitute cooked collard greens for the 10-ounce pkg of frozen spinach. To cook collard greens, in a 12-inch skillet heat 2 teaspoons bacon drippings or olive oil over medium heat. Add 6 cups trimmed and coarsely chopped collard greens; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat. Fold in collard greens with artichoke hearts and continue as directed in recipe.

Nutrition Facts (per serving)

120 Calories
10g Fat
2g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 120
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 221mg 10%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 4g
Vitamin C 0.6mg 3%
Calcium 134mg 10%
Iron 0.5mg 3%
Potassium 88mg 2%
Folate, total 23mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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