Artichoke and Collards Dip
 
Makes 6 to 8 servings
Ingredients
  • ¼ cup unsalted butter
  • ½ cup chopped sweet onion
  • 1 clove garlic, chopped
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream, room temperature
  • ½ cup shredded white Cheddar cheese
  • ½ cup grated Parmesan cheese, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon hot sauce
  • 2 (15-ounce) bags thawed frozen collard greens, drained
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • Pita chips or tortilla chips, to serve
Instructions
  1. Preheat oven to broil.
  2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion and garlic; cook until soft. Add flour; cook, stirring constantly, until fragrant. Whisk in cream, stirring constantly, and cook until thickened and smooth. Add Cheddar, ¼ cup Parmesan, Worcestershire, smoked paprika, hot sauce, collard greens, and artichoke hearts, stirring to combine. Cook until just heated through.
  3. Top with remaining ¼ cup Parmesan. Transfer skillet to oven and broil on middle rack until bubbly and golden, about 2 minutes. Let stand 5 minutes before serving. Serve with chips.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/artichoke-collards-dip/