Any incarnation of spinach and artichoke dip is hard to resist, but we love this endlessly versatile 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. Frozen artichokes have a fresher flavor than the canned variety (be sure and squeeze out all of their moisture before adding them to the mix). Using the best quality Cheddar (go ahead, splurge on the English variety!), 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 complex, 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 3/4 cups shredded sharp Cheddar cheese

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 additional moisture from the artichokes (use your muscles!), 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.