This dip is absolutely the holy grail of southern dips.  It is truly a master piece of the southern Gods and you will want to flop a lip over this one. If you want to be the popular kid at the party, go on and take this appetizer.    

Collard Green and Artichoke DipArtichoke and Collard
Go and get-
4 tablespoons butter
2 cloves garlic, chopped
2 shallot, chopped
2 (10-ounce) boxes collard greens, thawed and drained
2 cans artichoke hearts, drained and chopped
4 ounces cream cheese, at room temperature
1/2 cup shredded Pecorino Romano
2/3 cup freshly grated Parmesan
Salt and white pepper
1/2 lemon, juiced
Dash or so hot sauce
Dash or so Worcestershire sauce
1 cup mayonnaise
½ cup sour cream
Additional parmesan cheese to top dip, optional but recommended

This is how you do it-
Get your oven preheated to 375 degrees. Melt that butter in a large saucepan over medium heat, don’t you dare burn the butter. Next, let’s add the garlic and shallots and sauté until tender and the aroma from that goodness slaps you all up in your nostrils. That will take about 3 minutes or so. Stir the collards and sauté for a few minutes or so.  Next add your cream cheese, Pecorino Romano (we can’t pronounce this but it’s some good stuff) and parmesan cheese and cook until the cheese has melted. Add salt, white pepper, lemon juice, hot sauce and Worcestershire and stir that goodness up real good. We know that’s a lot of fattening ingredients in one dip but it makes it so darn good. Grease you up a casserole dish and pour that yummy mixture in. Top with additional parmesan cheese, if you dare. Bake that casserole dish filled with goodness for about 20 minutes or so. You want it to be bubbly and golden brown on top.  Go on and get you a chip and lap up that goodness. Now that’s what we are talking about, it just don’t get much better than that!