Col­lard Green & Arti­choke Dip with Brown But­ter Grilled Coun­try Bread

Cajun Aces, Season 2


Prep Time
Cook Time
1h 5m
Total Time
1h 15m


  • 1 ½ (12 ounce) beers
  • ¼ cup white wine vinegar
  • 1 bunch young collards, de-stemmed and chopped
  • 3 cloves minced garlic
  • 3 (8 ounce) blocks cream cheese, room temperature, cut into chunks
  • 2 (14 ounce) cans high quality quartered artichoke hearts, drained and chopped
  • 1 tsp Cajun Select Seasoning
  • 1 cup Parmesan cheese, divided
  • 1 cup shredded part skim mozzarella
  • Brown Butter Grilled Country Bread
  • Brown Butter Grilled Country Bread
  • ½ French country baguette
  • 1 stick salted sweet cream butter
  • Garlic, peeled and smashed


  • Heat oven to 350 degrees. Spray a 1 ½ quart casserole dish with non stick spray.
  • Add beer and white wine vinegar to a 4 quart saucepan and bring to a simmer. Stir in collards and cover with lid and cook on medium until greens are tender, between 30-45 minutes. Season the mixture with salt and stir in garlic and cook until garlic is soft, about 2 minutes.
  • Fold in the cream cheese, artichoke hearts, Cajun Select Seasoning, 2/3 cup Parmesan cheese, and mozzarella.
  • Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/3 cup Parmesan. Bake for 20-25 minutes, until bubbly and hot. Serve with Crostini.
  • For the Brown Butter Grilled Country Bread
  • Melt butter in a medium saucepan over medium heat. Add the smashed garlic clove. Butter will start to foam and change color to brown with flecks and smell nutty. Remove from heat at this point and pour into a bowl. Brush bread slices lightly on both sides with browned butter. Grill for 1 minute on each side, until nicely marked, then remove.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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