Collard Dip

Print Recipe

Course Appetizer

Cuisine Southern

Ingredients

1 Bunch Fresh Collard Greens, Trimmed & coarsely chopped
4 Slices Bacon Cut into ½" pieces
1 Small Vidalia (sweet) Onion, Chopped fine
1 Can Chopped Water Chestnuts Drained
3 Cloves Garlic Smashed & Chopped
8 Oz Cream Cheese Softened
1/4 Cup Monterey Jack Cheese Grated
1/2 tsp Cajun Seasoning
1-2 Tbsp Mayonnaise or Sour Cream

Instructions

In a large skillet cook bacon until crisp. Don't drain.
Add the chopped onion and cook until beginning to slightly brown.
Add the chopped Collards and cook 5-8 minutes.
Stir in the chopped Water Chestnuts until heated.
Remove from heat and stir in the chopped Garlic.
Stir in the Cream Cheese, Monterey Jack, and seasoning.
Add Mayo or Sour Cream to desired consistency.

Notes

Serve with Tortilla Chips or Fried Wontons. Also good with Tajin instead of Cajun seasoning. Also good with Swiss or Mozzarella or Parmesan Cheese...
You could bake it, too, (like Spinach Dip) if you'd like, but it's yummy just cooked on the stove top.