Gina: My friends call me the collard-green queen—I love to cook them up any and every way imaginable. So it was only a matter of time before I decided to replace spinach with collards in the classic artichoke dip. Ohmigoodness, the results were even better than I anticipated. If you want to surprise your friends with something delicious and unexpected, this is the appetizer to prepare. You can buy baked pita chips to serve with this dip, but they’re so fun and easy to make that you might just want to do it yourself (which also gives you a little more control over the amount of salt and oil used). This dip goes well with salsa and sour cream on the side.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Lightly grease a 9-inch round chafing dish.
Step 2
Melt the butter in a 2-quart saucepan over medium heat. Add the onion and garlic, and sauté until tender, about 3 minutes. Stir in the flour, and cook for 1 minute, until it reaches a golden-blond color.
Step 3
Slowly whisk in the milk and cream, and bring to a low simmer. Add the Parmesan, and stir until the cheese has melted. Add the salt, black pepper, lemon juice, cayenne, and Worcestershire sauce. Fold in the collard greens and artichoke hearts. Transfer the mixture to a casserole dish, and top with the shredded cheddar cheese. Bake for 15 to 20 minutes, or until golden brown.
