Hot Collards and Artichoke Dip

Ingredients

• 12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry
• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
• 1 cup sour cream
• 1 package (6-1/2 ounces) garlic-herb spreadable cheese
• 1 cup grated Parmesan cheese
• 10 thick-sliced peppered bacon strips, cooked and crumbled
• 3/4 cup mayonnaise
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• Garlic naan flatbreads, warmed and cut into wedges