Step 1

Preheat oven to 425 degrees F.

Step 2

Melt butter in a 2-quart saucepan over medium heat. 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.

Step 3

Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.

Step 4

Add mixture to a casserole dish. Bake for 15 minutes until golden brown.

Step 5

Serve this dip with baked pita chips.