- 1 (16 oz) package frozen collard greens, thawed
- 8 oz cream cheese
- 4 oz sour cream
- 1 jar/can artichoke hearts, drained and chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cayenne
- Salt and Pepper
- 1/3 cup Parmesan, grated
Preheat oven to 350 degrees F.
Combine the thawed greens, cream cheese, sour cream, artichoke hearts, onion and garlic powders, cayenne, and salt and pepper to taste in a microwaveable bowl. Microwave in short increments, stirring frequently, until cream cheese is just melted. (You can also do this on the stove top over low heat.)
Transfer to a lightly greased 8″x 8″ dish (or other oven-safe dish) and top with the Parmesan cheese.
Bake, uncovered, for 3o minutes or until browned and bubbly (you may need to bake at 450 for 10 minutes on the top rack of the oven at the very end). Serve with crackers.