Hot Collard and Artichoke Dip with Bacon
  • 10 slices bacon
  • 11/2 cups freshly grated Parmesan cheese, divided
  • ½ cup low-fat mayonnaise
  • 8 oz container sour cream
  • 8 oz container chive and onion cream cheese spread
  • 1 teaspoon hot sauce
  • 2 cloves garlic, minced
  • 16 oz package frozen chopped collard greens, thawed and squeezed dry
  • 14 oz can quartered artichoke hearts, drained
  1. Preheat oven to 350 degrees.
  2. Cook bacon in a large nonstick skillet over medium heat 6 to 8 minutes or until crisp; drain and crumble.
  3. Combine 1 cup Parmesan cheese, mayonnaise, sour cream, cream cheese spread, hot sauce and garlic in a large bowl; stir until well blended. Stir in greens, artichoke hearts and half of bacon.
  4. Transfer to an 11x7-inch baking dish. Sprinkle evenly with remaining ½ cup Parmesan cheese.
  5. Bake 30 minutes or until bubbly and browned. Sprinkle with remaining bacon. Serve with crackers, pita chips or baguette.
Recipe by The eMeals Blog at