2 cans (14-oz) artichoke hearts, drained and finely chopped
1 (10-oz) pkg frozen chopped collard greens*, thawed and squeezed dry
1 cup grated Parmesan cheese
1 cup low-fat mayonnaise
1/2 cup light sour cream
2 shallots, chopped
1/4 tsp hot pepper sauce
grated zest of 1/2 lemon
2 red bell peppers, cut into strips
Combine artichoke hearts, collard greens, Parmesan, mayonnaise, sour cream, shallots, and pepper sauce in a slow cooker or crockpot. Cover and cook untilthe Parmesan melts and the dip is hot, about 1 to 2 hours on high or 3 to 4 hours on low.
After cooking, stir in the lemon zest.
Serve with the bell pepper strips.
*Substitute spinach, if desired.