In the Kitchen: Collard Green Dip
The holiday season may be over, but that doesn’t mean gatherings have to end. And don’t forget, the big game is just around the corner. If you need a dish that will stand out, Robin Brown-Wood has a dip recipe with a Southern flair. You can even make it a day in advance, then pop it in the oven so it’s ready for kickoff.
COLLARD GREEN DIP
2 slices bacon
1 small sweet onion, chopped (@1c.)
1 medium red sweet pepper, seeded/chopped (3/4c.)
1 lb. Fresh collard greens, trimmed/coarsely chopped (@6c.), or can use
1 lb frozen collard greens, chopped
3 cloves garlic, minced
1- 8oz pkg cream cheese, cubed/softened
2 oz any cheese of your choice (1/2c.)
1/2c. Sour cream
1 tsp ALMA FOODS 'Portuguese Red Pepper' seasoning mix**
"Dippers" of your choice
Preheat oven to 350 degrees F. In a 12-inch skillet, cook bacon until crisp; drain and discard all but 2 tsp of bacon drippings.
Add onion and sweet pepper to skillet; cook 5 min over medium heat about 5 min or till vegetables are just tender. Add collard greens and garlic, cover and cook 10 min until tender, stirring occasionally.
Remove from heat, add rest of ingredients (except dippers), stirring until combined. Spread mixture in 1 1/2 quart casserole or 9-inch pie plate. Crumble bacon and add to mixture.
Bake, uncovered, 10 min or until warmed through. Serve w dippers.
Makes @3 1/3c. (@12-14 1/4c. Servings)
**The ALMA FOODS "Paste, Dip, Salsa" line of seasonings can be found at local retailers or on-line. Go to www.almafoods.net for locations.