Artichoke and Collard Green Dip


4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

½ cup sour cream

½ cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped


Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until fragrant, about 2-3 minutes. Stir in all of the cheese and cook until the cheese has melted. Add sour cream, mayo, salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Top with additional parm if desired. Bake for 20 minutes until golden brown on top.