Paula: Hey, what are you firing up for New Year’s Eve? I’m still hammering out the details, but two things are certain: we’ll gather around a crackling campfire and this hot, cheesy, artichoke and greens dip. Wait, the dip demands a third attendee: Triscuits. A sturdy cracker is the essential, underrated ingredient to any festive occasion.
Scott: Thanks for asking. To ring in the New Year, I am making preparations to capture the Guinness Book’s World Record for longest sigh of relief. I’ve been practicing my inhaling and exhaling all morning. While I can’t find a record on file for the longest sigh, in 2015, Suresh Gaur shouted the word “Goal!” in one continuous breath for 54.97 seconds, so I think that’s the time to beat. Plunging into this hot, cheesy dip will be an excellent recovery meal after my big win.
Paula: Any incarnation of spinach and artichoke dip is hard to resist, but I love this version because it’s made with fresh greens (you can use anything you have on hand, including spinach, baby kale, or Swiss chard). Naturally, I’ll go with collard greens because they promise good fortune for 2021. A few other tricks for a gold medal dip? Frozen artichokes have a better flavor than the canned variety. Using the best quality Cheddar (go ahead, splurge on the English variety!), dash of hot sauce, and Potato Slayer, the F&S seasoning that’s a friend to all vegetables, elevates this recipe from the shopping mall variety. Finally, cooking the mixture over a charcoal fire adds deep, satisfying flavors. For an extra crispy crust, slide the skillet under the broiler for a few minutes.
Cheesy Artichoke & Collards Dip
Serves 4 to 6
- 8 ounces cream cheese
- 1 ½ cups grated sharp Cheddar
- 1 tablespoon hot sauce, such as Crystal
- 2 teaspoons Potato Slayer
- Finely grated zest from 1 large lemon
- 10-ounce bag frozen artichokes, thawed
- 1 bunch collard greens, stems removed
- 1 tablespoon olive oil
- Kosher salt
Prepare a charcoal grill for two-zone cooking and build a medium-high fire.
While the grill heats, combine the cream cheese, Cheddar, hot sauce, Potato Slayer and lemon zest in a mixing bowl and use a wooden spoon to combine. Use a dish towel to squeeze any moisture from the artichokes, lightly chop, and add to the cheese mixture.
Roll the stemmed collard green leaves into a tight cylinder and slice very thin, chiffonade style. Heat the oil in a medium skillet over medium-high heat (you can do this on the grill over direct heat or on the stove top). Add the sliced greens and a pinch of salt and cook, stirring, until the greens are just wilted and bright green. Remove the greens from heat, cool slightly, and then add them to the cheese mixture and stir until combined.
Transfer the dip to a buttered 8-inch cast iron skillet, and place the skillet over indirect heat. Close the grill, vent the grill for smoking and cook for about 25 minutes, until the dip is bubbly and lightly browned. For an extra crispy top, finish the skillet under a broiler. Serve the dip warm, with crackers.
Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe, and infamous grill nerd and co-owner of PK Grills, Scott Moody.
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