This Collard Green & Artichoke Dip is the perfect dish to bring to your Super Bowl party this year. It’s a fresh, light version of a classic and I promise no one will know they’re eating clean (unless they want to of course!)
The key to making this dip stand out above the rest is the fresh cooked Collard Greens (you could sub in spinach if you prefer). They are garlicky and tender so they add great texture and flavor to this creamy dip.
I love serving this dish with bright colorful veggies like carrots, bell peppers, and cucumbers or/and some organic (non-gmo) tortilla chips.
Be sure to watch the video below for the step-by-step and let me know if you have any questions!
Oh! And if you’re looking for other game day favorites check out some of these: Baked Buffalo Wings, Roasted Pepper and Goat Cheese Crostini, Spicy Buffalo Chicken Meatballs, 3-Assembly Only Super Bowl Snacks, and/or Guacamole.
Collard Greens & Artichoke Dip
Yield: 15 servings
Prep Time: 20 minutes
Cook Time: 10 minutes + 20 for baking
Total Time: 50 minutes
- 1 tsp. extra virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 bunches of collard greens, chopped finely (10oz)
- 1-14oz. can of artichoke hearts in water
- ¾ cup plain non-fat Greek yogurt
- ¼ cup light mayonnaise
- ½ cup grated Parmesan cheese
- A dash of hot sauce
- 1-cup part skim shredded mozzarella cheese
Pre-heat oven to 350.
Finely chop artichokes heart (I like to use a food processor to get the job done).
Heat oil in a large non-stick skillet. Add in shallots and garlic and cook for 5 minutes or until fragrant. Add in collard greens and a splash of water. Pop on the lid and simmer for about 5 minutes. Remove lid and continue to cook for a few more minutes or until all the water has evaporated and your greens are tender. Allow greens to cool to room temperature.
Combine artichokes, cooled greens, yogurt, mayo, Parmesan cheese, hot sauce and ¾ cup mozzarella cheese in a large bowl. Mix well and transfer to an oven safe dish. Sprinkle remaining cheese over the top and pop into the oven for 20-minutes or until the cheese has melted and everything is heated through.
Serve with your favorite dippers. Enjoy!
*Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Makes about 15 – ¼-cup servings.
Nutrients per ¼-cup: Calories: 86; Total Fat: 4.3g; Saturated Fat: 1.9g; Cholesterol: 0mg; Carbohydrate: 5.8g; Dietary Fiber: 1.2g; Sugars: 1.3g; Protein: 5.6g