Warm Collard Green and Artichoke Dip

A pork rind is a piece of dried pork skin, minus most of the fat, that’s deep-fried until it crackles like popcorn. Here at The Old Mill, we fry them up fresh to serve in our restaurant and sell by the bag. Their salty-rich flavor and sturdy texture make them the perfect choice for dunking in a warm, cheesy dip such as this one.

Being Southerners, we love our pork-seasoned collards and turnip greens, but spinach works just as well this recipe. Whatever you serve it with — pork rinds, tortilla chips, whole-grain crackers — your greatest challenge will be to stop eating until every drop is gone.

Yield: 10-12 Servings

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WARM COLLARD GREENS AND ARTICHOKE DIP

Prep time: 21 MinCook time: 27 MinTotal time: 48 Min

Ingredients

• 1 package (10 ounces) frozen chopped collard greens or spinach, thawed and drained well (see Note)
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 4 ounces cream cheese, at room temperature
• 1 cup (4 ounces) grated Parmesan cheese
• 1 cup (8 ounces) sour cream
• 1/2 cup mayonnaise
• 2 rounded tablespoons finely minced red bell pepper
• 1 teaspoon seasoning salt of your choice, such as Devils Backbone Seasoning
• 1/2 cup shredded mild Cheddar cheese
• Liquid hot pepper sauce or pickled jalapeno pepper slices for serving
• 2 bags (2 ounces each) The Old Mill Pork Rinds, for serving

Instructions

1. Place a rack in the center of the oven, and preheat the oven to 400 degrees F.
2. Place the collards or spinach in a colander or sieve set in the sink, and press down with a large spoon to press out all the water. Turn the drained collards or spinach in a large mixing bowl. Add the artichoke hearts, cream cheese, Parmesan, sour cream, mayonnaise, red pepper, and seasoning salt. Stir to combine well. Spoon the dip mixture into a 5- to 6-cup souffle dish or an 11- by 7-inch glass baking dish. Scatter the shredded cheese over the top. Place the pan in the oven.
3. Bake the dip until it is bubbly, about 25 to 30 minutes. Remove the dish from the oven, and serve warm with hot pepper sauce or pickled jalapeno peppers, if desired, and pork rinds.
4. Note: If you are using fresh collard greens, wash them well, drain and finely chop. Place about 5 cups fresh collards in a saucepan with chicken stock or water to cover. Summer until tender, about 15 minutes. Drain well and let cool. Measure out 1 packed and generous cup of collard greens to use in this rec

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