Hot Collards And Artichoke Dip
- 12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry
- 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 package (6-1/2 ounces) garlic-herb spreadable cheese
- 1 cup grated Parmesan cheese
- 10 thick-sliced peppered bacon strips, cooked and crumbled
- 3/4 cup mayonnaise
- 1-1/2 cups shredded part-skim mozzarella cheese, divided
- Garlic naan flatbreads, warmed and cut into wedges
- In a large bowl, mix the first seven ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, at 350u0b0 until heated through and cheese is melted, 20-25 minutes. Serve with naan.
collard greens, hearts, sour cream, garlic, parmesan cheese, bacon, mayonnaise, mozzarella cheese, garlic
Taken from www.tasteofhome.com/recipes/hot-collards-and-artichoke-dip/ (may not work)