Karen's Recipe

Spicy collard greens and artichoke spread (original by Gina Neely)

Category: Recipes

Prep: 10 minutes \ Total 30 minutes
Makes 20 servings 2 TBSP spread and 5 crackers

Heat oven to 350 F.

1 pkg. (10 oz.) frozen collard greens, thawed, well drained

1 jar (6.5 oz.) marinated artichoke hearts, drained, coarsely chopped

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

3/4 cup KRAFT Real Mayo Mayonnaise 1 clove garlic, minced

1/4 tsp. Worcestershire sauce

1/4 tsp. hot pepper sauce

RITZ Crackers

COMBINE ingredients except crackers.

SPOON into 9-inch pie plate.

BAKE 20 min. or until heated through. Serve with crackers.

Substitute
Use 1 pkg. (10 oz.) frozen chopped spinach in place of collard greens.


Substitute
Serve with your favorite NABISCO Crackers, such as WHEAT THINS Crackers, WHEAT THINS Toasted Chips Veggie or TRISCUIT Crackers.