Butter Love & SaltCollard Green Dip Recipe
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Ingredients
Serves 8- 1 large shallot (diced)
- 1 tbsp lemon juice
- 2 cloves garlic (minced)
- 2 tablespoon olive oil
- 2 teaspoon Calabrian peppers (more to taste)
- 1 1/2 cups whole milk mozzarella cheese (divided)
- 1/2 cup grated parmesan
- 1/3 cup mayo
- 1/4 cup water
- 2/3 cup sour cream (full fat)
- 8 oz cream cheese (softened to room temperature)
- 1/4 teaspoon black pepper
- 6 oz collard greens (chopped, de-stemmed, and cleaned)
- 14 oz marinated artichoke hearts (drained and chopped)
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Steps
- Step 1
Heat a skillet over medium-high heat. Once hot, add the olive oil and diced shallot. Sauté for 2 minutes until the shallot starts to become translucent. Then, add the garlic and cook for another 30 seconds until the garlic is fragrant.
- Step 2
Add the chopped collard greens, season with salt and pepper, and sauté for about 2 minutes until the collards are a bit wilted. Add 1/4 cup of water and cover for about 5-7 minutes, stirring occasionally until the greens turn slightly dark and tender. Remove the lid and cook the greens until all the water has evaporated. Remove from the heat and set aside.
- Step 3
Add the collard mixture, softened cream cheese, sour cream, mayo, Calabrian peppers, lemon juice, black pepper, chopped artichoke hearts, parmesan cheese, and 1 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture. Taste and add salt as needed.
- Step 4
Preheat the oven to 350 degrees. Transfer the dip to a 10 inch cast-iron skillet and spread in an even layer. Top with remaining 1/2 cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly. Broil for 1-2 minutes or until the top is golden. Serve with chips and enjoy.
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Heat a skillet over medium-high heat. Once hot, add the olive oil and diced shallot. Sauté for 2 minutes until the shallot starts to become translucent. Then, add the garlic and cook for another 30 seconds until the garlic is fragrant.
Source: Butter Love & Salt
