Collard Green Dip – As Southern As You Get

Football and Collard Green dip – yep!   Sounds yummy, right?   Well, you don’t know until you give it a try!   I have noticed of late that the restaurants (or some locally) have collard Green Dip on their menu. I have wanted to try it but know the contents will be deadly in calories.

I have found a recipe that I have lightened up and one that I know I have have (no real bacon! HA) I will certainly be made this weekend and will be on our tailgate grill heating up when BeeBee comes over (get ready BeeBee!)

The recipe is below – if there is an ingredient out to the side in parenthesis (), that will be the original ingredient that you may insert if you wish to make it the original full-blown way (in other words, with the real bacon stuff – knockyourselfout version).

Serve it with Fritos, Crackers, and if you take it to tailgate, make it up before you go, put it in one of those aluminum cake pans (I always double layer mine) and stick on the grill to heat up!

Collard Green Dip

1 Tablespoon Olive Oil

2 bunches fresh collard greens rinsed and chopped

(I will use the bagged greens, and probably use 1/2 of the bag for this

recipe with the large stem pieces removed)

5 slices of Turkey bacon, chopped     ( or -5 real slices of bacon, chopped)

1/2 sweet onion, chopped

2 garlic cloves, chopped

2 Tbsp apple cider vinegar OR 1/4 cup apple juice         ( or 1/4 cup dry white wine)

12 ounces light cream cheese, cut into pieces                (or 12 oz. regular cream cheese, cut into pieces)

1 -8-0z). container fat free sour cream                            (or 8 oz. container regular sour cream)

1/2 tsp red pepper flakes or more for more heat

Kosher salt and freshly ground black pepper

3/4 cup light or fat free Parmesan cheese – the kind used to shake on pizza or spaghetti  (OR 3/4 cup freshly grated parmesan cheese)

1.  Heat olive oil in in Dutch oven at medium heat.  Add collard greens and cover, allowing to wilt for about 10-15 minutes, stirring as necessary.  Remove to another bowl.

2.  Cook Bacon in same dutch oven over medium high heat until crisp; remove bacon, and drain; (if using real bacon, reserve 1 Tbsp in pan; if using turkey bacon, may need to add a little more olive oil.)

3.  Saute onions in drippings/oil until tender, about 5 minutes and add chopped garlic and saute for another 30 seconds.  Pour in liquid (either the cider vinegar, the apple juice or wine, stirring to loosen the bits in the bottom of pan.  (get all that flavor up).  Stir in the greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup of the Parmesan cheese.  Season with salt and pepper to taste.  Cook, stirring often, 6-8 minutes or until cream cheese is melted and mixture is thoroughly heated.

4.  Spray pan with cooking spray, and transfer mixture to pan.  sprinkle with remaining Parmesan cheese.  broil for about 3-5 minutes or until the cheese is lightly browned.   Sprinkle with bacon pieces (the bacon you browned earlier).

I will also be serving mine with some veggie strips – bell pepper strips, celery strips, carrot strips, – yes, I know it won’t be as good as if I eat it with the Fritos, (which will be on hand for any who want those) but I really am trying to be good on what I eat.

So…..Give this a try for you true Southern raised football fans.   I think you will like this.  Happy Friday!

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