I have eaten many different types of spinach & artichoke dips in more places than I want to remember. The one thing that always stood out was the sauce overtook the taste of the spinach. Being one of my favorite-type dips, I thought about using a different type of green. Collards came to mind immediately. Once I had that idea in mind I had to formulate the rest of the dip. Pimenton cheese was my next thought and of course bacon or ham hocks and for the creamy, cheesy part....good ole cream cheese. Once I cooked the collards, the rest was mix and bake.

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