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Warm Collard Green & Artichoke Cheese Dip

1 package (10 ounces) frozen chopped collard greens or spinach, thawed and drained well (see Note)

1 can (14 ounces) artichoke hearts, drained and chopped

4 ounces cream cheese, at room temperature

1 cup (4 ounces) grated Parmesan cheese

1 cup (8 ounces) sour cream

1/2 cup mayonnaise

2 rounded tablespoons finely minced red bell pepper

1 teaspoon seasoning salt of your choice, such as The Old Mill Zapp Seasoning

1/2 cup shredded mild Cheddar cheese

Old Mill Mean Green Hot Sauce or Old Mill Pickled Jalapeno Mix for serving

2 bags (2 ounces each) The Old Mill Pottery House Café & Grille Pork Rinds, for serving

1. Place a rack in the center of the oven, and preheat the oven to 400 degrees F.

2. Place the collards or spinach in a colander or sieve set in the sink, and press down with a large spoon to press out all the water. Turn the drained collards or spinach into a large mixing bowl. Add the artichoke hearts, cream cheese, Parmesan, sour cream, mayonnaise, red pepper, and seasoning salt. Stir to combine well. Spoon the dip mixture into a 5- to 6-cup soufflé dish or an 11- by 7-inch glass baking dish. Scatter the shredded cheese over the top. Place the pan in the oven.

3. Bake the dip until it is bubbly, about 25 to 30 minutes. Remove the dish from the oven, and serve warm with hot pepper sauce or pickled jalapeno peppers, if desired, and pork rinds.

Presented by Danielle Speelman, Pottery House Cafe & Grille

1/23/2018

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