Collard and Artichoke Spread

By jenlin

Ingredients

• Nonstick cooking spray, for the baking dish
• 18 ounces wheat beer
• 1/4 cup cane vinegar
• 1 bunch young collards, stemmed and chopped into bite-size pieces
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• Two 14-ounce cans high-quality quartered artichoke hearts, drained and roughly chopped
• Three 8-ounce blocks cream cheese, softened
• 1 teaspoon Cajun Select Seasoning, recipe follows
• 1 cup shredded part-skim mozzarella
• Dash hot sauce
• 1 cup shredded Parmesan\
• Brown Butter Grilled Country Bread, recipe follows

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray.
Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes.
Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes.
Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well.
Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread.