Collard Dip Recipes
HOT COLLARDS AND ARTICHOKE DIP
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
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.
CREAMY COLLARD DIP
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
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
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
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
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 14
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
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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- Cook collard greens in salted water for about 15 minutes. Drain and press between paper towels to dry, removing any stems.
- Stir remaining ingredients together, adding the shallots and garlic and reserving about 1/4 of the Monterey Jack cheese.
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CREAMY COLLARD DIP - BETTER HOMES & GARDENS
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- Preheat oven to 350 degrees F. In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet 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 a 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.
HEALTHY ARTICHOKE DIP WITH COLLARD GREENS - CLEAN & DELICIOUS
From cleananddelicious.com
4.1/5 (33)Calories 108 per servingCategory DIET, DINNER, Snacks + Starters
- Pre-heat oven to 350. Finely chop artichokes heart (I like to use a food processor to get the job done).
- Heat oil in a large non-stick skillet. Add in shallots and garlic and cook for 5 minutes or until fragrant.
- Add in collard greens and a splash of water. Pop on the lid and simmer for about 5 minutes. Remove lid and continue to cook for a few more minutes or until all the water has evaporated and your greens are tender. Cool greens to room temperature.
- Combine artichokes, cooled greens, yogurt, mayo, Parmesan cheese, and hot sauce in a large bowl. Mix well.
CREAMY COLLARD GREEN DIP RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
Cuisine Southern United StatesTotal Time 15 minsCategory AppetizersCalories 220 per serving
- Finely chop the collard greens. In a mixing bowl combine the sour cream, mayonnaise, Knorr vegetable mix and cracked black pepper.
- Add the collard greens and combine with the rest of the ingredients.Add the dip mixture to the prepared bread bowl or serving dish. Refrigerate until ready to serve.
- This dip recipe is easy and versatile. I kept things simple by using what I had on hand in my pantry. You can easily dress this up by adding diced red pepper, sautéed diced onion or bacon.
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