Collard Green and Artichoke Dip

Collard Greens and Artichoke Dip

For the collard greens element of our New Year’s finger food lineup, we decided to try a modified version of the always-popular spinach and artichoke dip. We adapted this recipe from one we found on the Food Network website. Add more than the suggested tablespoon of hot sauce for a spicier version of this snack.


  • 4 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 14 cup all-purpose flour
  • 1 pint heavy whipping cream
  • 1 cup shredded cheddar cheese
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 tablespoon Cajun hot sauce
  • 1 dash Worcestershire sauce
  • 1 (16-ounce) package frozen chopped collard greens, thawed and drained
  • 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped


  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large sauce pan, melt butter and sauté onion until translucent. Add garlic and cook until aromatic.
  3. Stir in flour and cook for about 1 minute, until mixture is consistent and thick.
  4. Gradually whisk in cream and stir until the mixture thickens.
  5. Add cheddar cheese and stir until melted.
  6. Add salt, pepper, hot sauce, and Worcestershire sauce.
  7. Add collard greens.
  8. Transfer dip to a large baking dish and bake for 15 minutes or until heated thoroughly.
  9. Serve with tortilla chips, pita chips, or toast.