Recipe: Collard Green Dip with Bacon Crumbles

by Nealey on November 19, 2009

Collard Green Dip 1

Whether you’re headed to a holiday potluck and need a picture-perfect appetizer, or you just want something more interesting than a predictable cheese spread, look no further.

This tempting dip is The One. Not only will it hold its own among the finest Thanksgiving entrees and desserts, it goes double-duty by fending off all the kitchen-grazing vultures who usually lurk around the mashed potatoes (you know who you are…)

The fresh collard greens in this dish offer a more interesting flavor and texture than their over-used sibling know as spinach, and the subtle heat of the red pepper flakes keeps it from being boring. Served in an over-stuffed sour dough bread bowl, can an appetizer get much better?

I think not.

COLLARD GREEN DIP WITH BACON CRUMBLES

Source: Adapted from Southern Living

1 tablespoon olive oil
2 bunches fresh collard greens, rinsed and chopped
5 bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup freshly grated Parmesan, divided

Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.

Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese.

Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips. YIELDS: 4 cups

Kitchen tip: I don’t drink white wine very often, so I find it helpful to have the small “picnic packs” of Chardonnay on hand (4 bottles per pack), that way I always have fresh bottle on hand. They don’t cost much or take up very much space. Win-win for everyone!

Collard Green Dip 2

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Thanksgiving Recipe Roundup | Dixie Caviar
November 19, 2012 at 11:53 am

{ 5 comments… read them below or add one }

Arik November 21, 2009 at 9:07 am

Wow, my mouth is watering just reading this one. The pics definitely help – I really like the way you “distressed” the bread bowl. Thanks for sharing!

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Heather Jean November 24, 2009 at 10:30 pm

I tried this! The creamy collared greens melted in my mouth and the small bite of the pepper flakes tantalized my tongue.
So delicious! I HAVE TO COPY this recipe for my family.

Reply

Serge Lescouarnec November 22, 2010 at 8:15 am

Nealey

Mentioned your Collard Green Dip and borrowed your illustration with credit of course for Soul Food Thanksgiving Dinner is Served in Sydney on ‘Serge the Concierge’.

Happy Holidays

Serge

Reply

Cheri Leavy November 21, 2012 at 12:06 pm

I came to visit your appetizer section since your cowboy dip on thesouthernc.com was such a hit for tailgating this year. This might be my twist on my fave spinach dip tomorrow. Love- last minute Leavy

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Marie December 24, 2012 at 6:10 pm

This is an ideal Southern New Years recipe. Greens for Luck!

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