Creamy Collard Dip Recipes

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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



Collard Green and Artichoke Dip image

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.

4 tablespoons butter
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup all-purpose flour
1 pint heavy whipping cream
2/3 cup freshly grated Parmesan
1/2 cup shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
Dash hot sauce
Dash Worcestershire sauce
2 (10-ounce) boxes collard greens, thawed and drained
1 (14-ounce) jar artichoke hearts, drained and coarsely chopped

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



Creamy Collard Dip image

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

2 slices bacon
1 small onion, chopped
1 medium sweet red pepper, seeded and chopped
1 lb collard greens, trimmed and coarsely chopped
3 garlic cloves, minced
1 (8 ounce) package reduced-fat cream cheese, cubed and softened
3 ounces reduced-fat monterey jack cheese, shredded
1/2 cup light sour cream
1/2 teaspoon cajun seasoning

CREAMED COLLARD GREENS

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 8



Creamed Collard Greens image

Steps:

  • Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
  • Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

CREAMY COLLARD GREENS DIP WITH SHITO

Cooking Dawn Burrell's creamed greens is an exercise in extracting as much flavor as possible, as economically as possible: With the trinity of garlic, onion and bell pepper, the dip's flavor profile is distinct, but the collard greens and shito, a chile sauce from Ghana, are still allowed to shine. This dip can be served as an appetizer, side dish or as the star of a series of smaller plates. And its texture is both inviting and distinct, creamy and wholly spiced. Ms. Burrell serves the dip with crunchy fritters made with rice and fonio, a tiny grain popular throughout West Africa. Pairing the dip with a baguette, a bowl of tortilla chips or slices of toasted bread would also make a solid meal.

Provided by Bryan Washington

Categories     snack, dips and spreads, appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 15



Creamy Collard Greens Dip With Shito image

Steps:

  • Heat the broiler with the rack 6 to 8 inches from the heat source.
  • Heat oil in a large, deep skillet over medium-high. Add onion, bell pepper and jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned at the edges, 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.
  • Deglaze the pan by adding chicken stock and stirring and scraping up browned bits. Add heavy cream and cream cheese and simmer, stirring occasionally, until cream cheese is melted. Add 1/2 cup shito and stir to combine, then stir in collards. Reduce heat to medium and simmer rapidly, stirring occasionally, until liquid is reduced to a thick, creamy consistency that coats the greens without being soupy, 5 to 7 minutes.
  • Remove from heat and add 1 1/2 cups Cheddar and the lemon juice. Stir until cheese melts. Season to taste with salt and pepper. You can keep the dip in the skillet if the pan is ovenproof, or transfer the dip to a 2-quart baking dish and spread evenly. Combine panko with the remaining 1/2 cup Cheddar and sprinkle over the dip.
  • Broil until golden on top, 1 to 2 minutes. Remove from oven and spoon remaining 2 tablespoons shito over dip. Serve hot or warm, with baguette, if you'd like.

1/4 cup canola or olive oil
1 yellow onion, diced
1 red bell pepper, finely diced
1 jalapeño, finely diced (seeded if desired)
Kosher salt and black pepper
5 garlic cloves, minced
1 cup chicken stock
2 cups heavy cream
4 ounces cream cheese
1/2 cup plus 2 tablespoons shito (see Tip)
4 cups chopped and drained braised, canned or thawed frozen collard greens (see Tip)
2 cups shredded white Cheddar (8 ounces)
1 teaspoon fresh lemon juice
1/2 cup panko bread crumbs
Sliced baguette (optional), for serving

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



Hot Collards and Artichoke Dip image

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.

12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup sour cream
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1 cup grated Parmesan cheese
10 thick-sliced peppered bacon strips, cooked and crumbled
3/4 cup mayonnaise
1-1/2 cups shredded part-skim mozzarella cheese, divided
Garlic naan flatbreads, warmed and cut into wedges

SCOTT'S SPICY CREAMED COLLARD GREENS

We tried to duplicate a spicy collard green recipe from one of our favorite restaurants in North Carolina. They no longer serve this as a side, but the chef did tell us the ingredients... without quantities! After some tinkering, we have come close to what we once ordered every visit. Hope you enjoy it as much as we do!

Provided by Scott K

Categories     Fruits and Vegetables     Vegetables     Greens     Collard Greens

Time 35m

Yield 4

Number Of Ingredients 11



Scott's Spicy Creamed Collard Greens image

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
  • Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 13.9 g, Cholesterol 49.5 mg, Fat 17 g, Fiber 5.1 g, Protein 10.1 g, SaturatedFat 8.8 g, Sodium 1058 mg, Sugar 0.9 g

3 slices bacon, cut crosswise into thin strips
½ medium onion, diced
1 tablespoon diced jalapeno pepper
2 (14.5 ounce) cans collard greens, drained
2 tablespoons apple cider vinegar
½ teaspoon finely chopped garlic
¼ cup heavy cream
2 ½ ounces cream cheese, softened
2 tablespoons grated Parmesan cheese
2 teaspoons hot pepper sauce (such as Tabasco®)
½ teaspoon ground nutmeg

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