Sunday, January 13, 2008

Collard and Artichoke Dip

I made this dip this weekend from Southern Boy Cooks Good Grits by Jim Shirley. His directions for his recipes are hilarious, and I agree with him that the pig is a fantastic ingredient for any meal. It is fantastic! Collard greens are fantastic, but they are made even better with some gouda cheese and artichokes. Yum! This is not a cheap dip to make--artichokes, gouda, and romano are expensive--but it makes a huge amount. I hope you enjoy.

2 cups cooked collards (or a mess of greens)
12 ounces artichoke hearts
1/4 pound butter
3/4 cup diced onions
3 tablespoons minced garlic (I used three cloves.)
1/4 cup flour
1 1/2 cups pot liquor
2 cups heavy cream
3/4 cup sour cream
1 1/2 cups shredded smoked Gouda cheese
1 lemon for juice (two tablespoons in my house)
1 tsp. of your favorite hot sauce (I personally went overboard with the hot sauce while making the collard greens, so I skipped it here.)

Saute onions in butter over medium heat until translucent. Toss in the garlic and saute for 1 minute. Sprinkle flour on top and cook for three minutes, stirring the whole time. Pour in the pot liquor and cream and bring to a boil. Add sour cream, and heat to steaming. Spread Romano and Gouda cheeses across the top and stir until cheese is incorporated. Toss in the artichoke hears and collards, squeeze the lemon in and add the hot sauce. Cook until everything is heated up and serve with toasted bread or chips. (We used tortilla chips.)

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