Ingredients
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1 8 ounce package cream cheese, softened
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1 ½ cup sour cream
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6 ounce Havarti cheese, shredded
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1 tablespoon Dijon mustard
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½ cup grated Parmesan cheese
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1 10 ounce package frozen chopped spinach, thawed and squeezed dry
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1 14 ounce can artichoke hearts, drained and chopped
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Parmesan cheese shards
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Tortilla chips and/or flatbread
Directions
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Preheat oven to 350°F. In a large bowl beat cream cheese, sour cream, havarti, mustard, and grated Parmesan cheese with a mixer until combined.
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Fold in spinach and artichoke hearts. Transfer to an 8-inch deep cast-iron skillet or 1 1/2-quart casserole. Bake, uncovered, for 40 to 45 minutes or until heated through. Sprinkle with Parmesan shards and serve with tortilla chips and/or flatbread.
To Make Hot Collard Dip:
Prepare as above except substitute cooked collard greens for the 10-ounce pkg of frozen spinach. To cook collard greens, in a 12-inch skillet heat 2 teaspoons bacon drippings or olive oil over medium heat. Add 6 cups trimmed and coarsely chopped collard greens; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat. Fold in collard greens with artichoke hearts and continue as directed in recipe.
Nutrition Facts (per serving)
| 120 | Calories |
| 10g | Fat |
| 2g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 6g | 30% |
| Cholesterol 30mg | 10% |
| Sodium 221mg | 10% |
| Total Carbohydrate 2g | 1% |
| Total Sugars 1g | |
| Protein 4g | 8% |
| Vitamin C 0.6mg | 1% |
| Calcium 134mg | 10% |
| Iron 0.5mg | 3% |
| Potassium 88mg | 2% |
| Folate, total 23mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.