About this recipe
Spinach dip is a crowd-favorite, so why not try a Southern twist on the classic, cheesy dip?
This quick and easy recipe features one of Chef Lisa Heidelberg’s favorite vegetables: collard greens. The leafy green is an excellent source of calcium, folate and vitamins K, C and A. If you don’t want to use collard greens, you can substitute them with kale, mustard greens or spinach.
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This dip uses red pepper flakes for spice, paprika for smokiness and Worcestershire sauce for that umami flavor.
Heidelberg recommends serving her hot collard green dip with homemade tortilla chips. She prefers them over store-bought because you can season them however you like. She likes to season them right out of the oil with a mixture of chili powder, granulated onion, granulated garlic, black pepper and salt.
Ingredients
Yields: 8 servings
Hot Collard Green Dip
Directions
Hot Collard Green Dip
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In a skillet, melt butter over medium heat. Add onions and cook 3–4 minutes until soft. Add garlic and cook for 30 seconds.
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Lower the heat and stir in cream cheese, sour cream and mayo. Mix until smooth and creamy.
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Add paprika, salt, pepper, red pepper flakes, Worcestershire sauce, chopped collard greens and bacon (if using).
TIP:
Add extra soul by adding a pinch of brown sugar to balance the greens. That little sweet-salty combo makes people go crazy. -
Mix in mozzarella and cheddar. Save a little cheese for topping.
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Pour mixture into a greased baking dish, top with extra cheese and bake at 375°F for 18–22 minutes until bubbly and hot.
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Serve with tortilla chips, celery or bell pepper strips, or cornbread crisps.
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