Collard Green and Artichoke Dip

Ingredients

• 14 ounce artichoke hearts drained coarsely chopped
• 4 tablespoons butter 
• 20 ounce collard greens thawed drained
• 0.3 cup flour all-purpose
• 2 cloves garlic chopped
• 1 pint heavy whipping cream 
• 1 Dash hot sauce 
• 0.5  juice of lemon juiced
• 0.7 cup parmesan freshly grated
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 1  shallots chopped
• 0.5 cup cheddar shredded
• 1 Dash worcestershire sauce 

Equipment

• sauce pan
• oven
• whisk
• casserole dish

Directions

1. Preheat oven to 425 degrees F.
2. Melt butter in a 2-quart saucepan over medium heat.
3. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
4. Add the Parmesan and Cheddar. Stir until the cheese has melted.
5. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
6. Add mixture to a casserole dish.
7. Bake for 15 minutes until golden brown.
8. Serve this dip with baked pita chips.