Here at Georgia Grown, we like to switch up the perennial Super Bowl spinach dip and add a hefty dose of collard greens instead!
Many will be hosting a smaller, socially distanced group this year, so don’t be afraid to halve the measurements. Dips like these are very forgiving, but just make sure to use a smaller baking dish to ensure that it stays creamy in the oven.
Serves 10-12.
8 Slices thick cut bacon, diced
14 Cups chopped collard greens; stems removed
1 ½ Cups diced onions
3 Tablespoons minced garlic
3 Cups grated cheddar cheese (12 ounces)
1 ½ Cups grated parmesan cheese, divided
1 Cup mayonnaise
8 Ounces cream cheese
16 Ounces sour cream
3 Tablespoons hot sauce
Salt & pepper
Preheat oven to 350 degrees.
Heat a Dutch oven over medium heat. Cook bacon until crisp. Remove bacon from pan, draining on paper towels, reserving ¼ cup of bacon grease. Add onion and garlic to reserved grease, cooking until translucent. Add collard greens in batches, stirring to wilt before adding more. Once all collard greens are wilted, add cream cheese. Stir cream cheese until melted then add sour cream, mayonnaise and hot sauce, mixing well to combine. Add 1 cup parmesan, cheddar and bacon to pan, stirring until cheese melts. Season with salt & pepper to taste. Pour mixture into ovenproof dish. Sprinkle remaining parmesan over dip. Bake 30 minutes or until bubbly and brown. Serve with tortilla chips, crackers or French bread.
