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Live Right, Live Well

Hot Collard Green and Artichoke Dip

Serve this minimal-calorie, spicy and savory dip at your next pigskin party to score big points with...

Sneaking vegetables into your diet is yet another simple way to accomplish that resolution to eat more healthful foods. Instead of serving traditional high-fat spinach and artichoke dip at your next football party, make this unique, lower-fat version with collard greens, one of the milder dark-green leafy vegetables. Both collards and artichokes -- whether fresh, frozen or canned -- contain a powerful mix of fiber, vitamins, minerals and antioxidants for your eyes, skin, bones and immune system. Serve this hot dip with whole-wheat crackers and multigrain bread cubes.

Makes about 4 servings of 2/3 cups dip (14 servings of 1/3 cup each)

1 16-ounce bag frozen chopped collard greens, thawed and squeezed dry
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 1/2 cups (6 ounces) reduced-fat shredded Italian 4-cheese blend
1/2 cup reduced-fat sour cream
1/3 cup low-fat mayonnaise
4 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon Kosher salt


1. Heat oven to 350 F.

2. In a large bowl, toss together collard greens, chopped artichokes and shredded cheese.

3. Add remaining ingredients and stir lightly until combined.

4. Spread in 9-inch glass pie plate coated with vegetable cooking spray.

5. Bake for 30 minutes or until thoroughly heated.

Nutrition information (per serving)
75 calories
5 g protein
6 g carbohydrate
3.5 g fat (2 g saturated)
11 mg cholesterol
226 mg sodium
160 mg potassium
175 mg calcium
0.5 mg iron
2905 IU vitamin A
14 mg vitamin C
3 g fiber



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Panama City Beach, FL
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