Collard Dip Recipes

CREAMY COLLARD DIP

Creamy Collard Dip image

I am growing collards in the garden for the first time and I'm posting this recipe in hopes that I will be making it soon. From Better Homes and Garden October 2009.

Provided by mary winecoff

Categories Vegetable

Time 35m

Yield 3 1/3 cups, 12-14 serving(s)

Number Of Ingredients 9

Ingredients

2 slices bacon
1 small onion, chopped
1 medium sweet red pepper, seeded and chopped
1 lb collard greens, trimmed and coarsely chopped
3 garlic cloves, minced
1 (8 ounce) package reduced-fat cream cheese, cubed and softened
3 ounces reduced-fat monterey jack cheese, shredded
1/2 cup light sour cream
1/2 teaspoon cajun seasoning

Steps:

Preheat oven to 350 degrees. Cook bacon in 12 inch skillet until crisp and drain on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.
Add cream cheese, Monterey Jack cheese, sour cream and Cajun seasoning to the collard mixture, stirring until combined. If desired, trim fatty part from bacon and discard. Crumble remaining bacon and add to collard mixture. Spread mixture in 1 1/2 quart casserole dish or 9 inch pie plate.
Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.

Nutrition Facts : Calories 102.2, Fat 6.7, SaturatedFat 3.6, Cholesterol 18, Sodium 144.2, Carbohydrate 5.5, Fiber 1.4, Sugar 0.9, Protein 5.5

COLLARD DIP

Collard Dip image

I found this recipe on dining.discoversouthcarolina.com. I had to keep it in my files for reference.

Provided by Mulligan

Categories Collard Greens

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces frozen collard greens, thawed
1 1/4 ounces Knorr vegetable soup mix
16 ounces sour cream
1 cup mayonnaise
3 green onions, chopped
2 dashes Worcestershire sauce

Steps:

In a medium bowl, combine collards with remaining ingredients.
Cover and chill at least two hours to blend flavors.

Nutrition Facts : Calories 218.9, Fat 18.2, SaturatedFat 7.5, Cholesterol 27.3, Sodium 439.3, Carbohydrate 12.4, Fiber 1.5, Sugar 2, Protein 3.2

COLLARD GREEN AND ARTICHOKE DIP

Collard Green and Artichoke Dip image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

4 tablespoons butter
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup all-purpose flour
1 pint heavy whipping cream
2/3 cup freshly grated Parmesan
1/2 cup shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
Dash hot sauce
Dash Worcestershire sauce
2 (10-ounce) boxes collard greens, thawed and drained
1 (14-ounce) jar artichoke hearts, drained and coarsely chopped

Steps:

Preheat oven to 425 degrees F.
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.
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.
Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
Serve this dip with baked pita chips.

MS. WINKY'S COLLARD GREEN DIP

Ms. Winky's Collard Green Dip image

Provided by Food Network

Categories appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 gallon canola oil
One 16-ounce package wonton wrappers
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 1/2 cups cooked seasoned collard greens, strained well
4 ounce block mild Cheddar, hand-grated (do not use pre-shredded cheese)
4 ounce block Monterey Jack cheese, hand-grated (do not use pre-shredded cheese)
Salsa, for serving
Sour cream, for serving

Steps:

Heat oil in a deep-fryer to 350 degrees F.
Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
Gradually add cheeses and keep stirring until all ingredients are incorporated.
Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.

HOT COLLARDS AND ARTICHOKE DIP

Hot Collards and Artichoke Dip image

Anyone can pull off spinach and artichoke dip-so brighten it up using collard greens for a southern twist. Serve this dish with warm garlic naan or tortilla chips. -Billie Williams-Henderson, Bowie, Maryland

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 24 servings (1/4 cup each).

Number Of Ingredients 9

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

Steps:

In a large bowl, mix the first 7 ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining mozzarella cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 20-25 minutes. Serve with naan.

Nutrition Facts : Calories 190 calories, Fat 17g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 341mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

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