Put a Southern-style spin on your next batch of artichoke spread by adding collard greens and a spritz of hot pepper sauce.
What You Need
Original recipe yields 20 servings
1 pkg. (10 oz.) frozen collard greens, thawed, well drained
1 jar (6.5 oz.) marinated artichoke hearts, drained, coarsely chopped
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
3/4 cup KRAFT Real Mayo Mayonnaise
1 clove garlic, minced
1/4 tsp. LEA & PERRINS Worcestershire Sauce
1/4 tsp. hot pepper sauce
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Let's Make It
Heat oven to 350ºF.
Combine ingredients except crackers.
Spoon into 9-inch pie plate.
Bake 20 min. or until heated through. Serve with crackers.
Serve with a cold glass of prepared CRYSTAL LIGHT Lemonade Flavor Drink.
Use 1 pkg. (10 oz.) frozen chopped spinach in place of collard greens.
Serve with your favorite crackers.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2-1/2 cups dip or 20 servings, 2 Tbsp. dip and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.