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.