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Collard Green Dip

A warm, rich Southern party dip loaded with tender collard greens, crispy bacon, and melted sharp cheddar.

45 minEasyServes 8240 cal/serving

Southern AmericanAppetizerStovetop and OvenStandardLow CarbGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 slices bacon, chopped
  • 2 garlic cloves, minced
  • 8 oz collard greens, chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp hot sauce
  • 1/2 tsp salt

Instructions

  1. 1

    Preheat oven to 375 degrees F.

  2. 2

    Cook 4 slices chopped bacon in a skillet over medium heat until crisp, reaching an internal temperature of 165 degrees F.

  3. 3

    Add 2 minced garlic cloves and 8 oz chopped collard greens to the skillet with rendered fat and cook for 6 minutes until softened.

  4. 4

    In a bowl, mix 8 oz softened cream cheese, 1/2 cup sour cream, half of the 1 cup shredded sharp cheddar cheese, 1 tsp hot sauce, and 1/2 tsp salt.

  5. 5

    Stir the cooked collard mixture and crisp 4 slices chopped bacon into the cheese mixture until well combined.

  6. 6

    Transfer to a baking dish, top with the remaining 1 cup shredded sharp cheddar cheese, and bake for 20 minutes until bubbly.

Questions

Can I make Collard Green Dip dairy-free?

Not cleanly. Here the dairy (8 oz cream cheese, softened, 1/2 cup sour cream, 1 cup sharp cheddar cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Collard Green Dip keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Collard Green Dip?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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