Collard Greens & Artichoke Dip

By á-1231

Ingredients

• 1 tsp. extra virgin olive oil
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 bunches of collard greens, chopped finely (10oz)
• 1-14oz. can of artichoke hearts in water
• 3/4 cup plain non-fat Greek yogurt
• 1/4 cup light mayonnaise
• 1/2 cup grated Parmesan cheese
• A dash of hot sauce
• 1-cup part skim shredded mozzarella cheese

Details

Adapted from cleananddelicious.com

Preparation

Step 1

Pre-heat oven to 350.

Finely chop artichokes heart (I like to use a food processor to get the job done).

Heat oil in a large non-stick skillet. Add in shallots and garlic and cook for 5 minutes or until fragrant. Add in collard greens and a splash of water. Pop on the lid and simmer for about 5 minutes. Remove lid and continue to cook for a few more minutes or until all the water has evaporated and your greens are tender. Allow greens to cool to room temperature.

Combine artichokes, cooled greens, yogurt, mayo, Parmesan cheese, hot sauce and ¾ cup mozzarella cheese in a large bowl. Mix well and transfer to an oven safe dish. Sprinkle remaining cheese over the top and pop into the oven for 20-minutes or until the cheese has melted and everything is heated through.

Serve with your favorite dippers.