This hot Collard Green Dip Recipe is rich, creamy, cheesy, subtly spicy, and irresistibly delicious. A unique take on a classic southern soul food, it’s my go-to appetizer for Christmas, New Year’s, or any time I want to impress my guests. Serve it warm, and watch it disappear in minutes!
Hot, Spicy, Cheesy Collard Green Dip (A.K.A. Your New Favorite Way to Eat Veggies!)
I grew up eating my Mama’s collard greens, and now I frequently make my own southern collard greens with smoked turkey. It’s one of my favorite foods ever, and I’m always looking for more ways to enjoy the rich, smoky flavors. So I decided to take everything I love about collards and turn it into a Southern version of spinach artichoke dip. Thus, this hot collard green dip was born!
It starts with traditional sautéed greens. Then, I add cream cheese, sour cream, and mayo to create a rich, creamy base. As if that isn’t enticing enough, marinated artichokes add a little tang, Calabrian peppers bring just the right amount of heat, and a blend of mozzarella and Parmesan makes everything irresistibly melty. Once baked, the dip comes out bubbling, golden, and ready to scoop! It’s so good that it converts even the biggest collard haters.
Ingredients You’ll Need
Oil: I prefer to use olive oil to sauté the veggies, adding a touch of rich, peppery taste, but avocado oil also works.
Shallot and Garlic: These infuse the greens with a sweet, savory, pungent flavor.
Collard Greens: You’ll need 6 ounces of chopped, de-stemmed, and cleaned collard greens.
Cream Cheese: Use full-fat, brick-style cream cheese for the base of the dip. Let it come to room temperature before you begin!
Sour Cream and Mayo: These contribute to the creamy base and add a subtle tang.
Lemon Juice: The acidity helps cut through some of the richness of the fats and further tenderizes the greens. Freshly squeezed is best!
Marinated Artichoke Hearts: Chopped marinated artichokes add a briny, slightly tangy bite that pairs perfectly with the creamy cheeses and hearty greens.
Calabrian Peppers: These bring a gentle heat and zesty spice. Start with a small amount and add more to taste if you like things extra spicy.
Cheese: A combination of grated Parmesan and whole milk mozzarella gives this dip the best of both worlds, adding salty, savory depth from the Parmesan and gooey, melty goodness from the mozzarella.
How to Make a Hot Collard Green Dip Recipe
Step 1. Sauté the shallot in olive oil in a hot skillet over medium-high heat until translucent. Then, add the garlic, and continue to cook until fragrant.
Step 2. Next, add the chopped collard greens, season with salt and pepper, and sauté until the greens are a bit wilted. Add water, cover, and cook, stirring occasionally, until the greens turn slightly dark and tender. Remove the lid, and continue to cook until the water evaporates. Then, remove the greens from the heat and set them aside.
Step 3. Combine the collard greens and remaining dip ingredients in a bowl, stirring until everything is well combined. Season to taste.
Step 4. Transfer the dip back to the skillet, spreading it in an even layer. Sprinkle mozzarella cheese on top, and bake until the dip is bubbly.
Step 5. Then, broil until the top is golden brown, and enjoy warm!
Tips & Tricks
- Fully cook the collards first. Collard greens are hearty and need time to soften. Make sure they’re fully tender and that all the water has evaporated before mixing them into the dip so it doesn’t turn watery.
- Chop everything finely. Finely chopping the collards and artichokes helps the dip scoop easily and ensures every bite has a balanced mix of tastes and textures.
- Use full-fat dairy. Full-fat sour cream, mayo, and cheese give this dip its rich, creamy texture and prevent it from breaking as it bakes.
- Don’t skip the broil. A quick broil at the end of cooking gives the dip a golden, bubbly top that makes it extra irresistible. Just keep a close eye on it so it doesn’t burn.
My Favorite Ways to Serve
This collard green dip is so good I could eat it with just a spoon, but I typically pair it with tortilla chips, pita chips, crackers, or veggie sticks for dipping. Or, try pairing it with toasted baguette slices or crostini if you’re feeling a little fancy.
How to Store
Store any leftover collard green dip in an airtight container in the refrigerator for up to 3-4 days. To serve, warm the dip in the oven at 325-350°F until it is warmed through, or microwave in short intervals, stirring in between to maintain a creamy texture.
If the dip thickens after chilling, stir in a splash of milk or cream before reheating to loosen it back up. For best results, avoid freezing. The dairy-based ingredients can separate once thawed!
More Delicious Southern Recipes
- Buttermilk Sausage Biscuits with Cheddar Cheese
- Southern Fried Cabbage with Bacon
- Southern Butter Beans with Smoked Turkey
- Cheddar Cornbread with Chives and Brown Butter
- Black Eyed Pea Soup
- Southern Chili Recipe with Old Bay Seasoning
I hope you love my Collard Green Dip Recipe! It’s savory, cheesy, creamy, and balanced with a touch of spice. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Collard Green Dip Recipe
Ingredients
- 2 tablespoon olive oil
- 1 large shallot diced
- 2 cloves garlic minced
- 6 oz collard greens chopped, de-stemmed, and cleaned
- 8 oz cream cheese softened to room temperature
- 1/4 cup water
- 2/3 cup sour cream full fat
- 1/3 cup mayo
- 1 tbsp lemon juice
- 14 oz marinated artichoke hearts drained and chopped
- 2 teaspoon Calabrian peppers more to taste
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan
- 1 1/2 cups whole milk mozzarella cheese divided
Instructions
- Heat a skillet over medium-high heat. Once hot, add the olive oil and diced shallot. Sauté for 2 minutes until the shallot starts to become translucent. Then, add the garlic and cook for another 30 seconds until the garlic is fragrant.
- Add the chopped collard greens, season with salt and pepper, and sauté for about 2 minutes until the collards are a bit wilted. Add 1/4 cup of water and cover for about 5-7 minutes, stirring occasionally until the greens turn slightly dark and tender. Remove the lid and cook the greens until all the water has evaporated. Remove from the heat and set aside.
- Add the collard mixture, softened cream cheese, sour cream, mayo, Calabrian peppers, lemon juice, black pepper, chopped artichoke hearts, parmesan cheese, and 1 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture. Taste and add salt as needed.
- Preheat the oven to 350 degrees. Transfer the dip to a 10 inch cast-iron skillet and spread in an even layer. Top with remaining 1/2 cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly. Broil for 1-2 minutes or until the top is golden. Serve with chips and enjoy.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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