Ingredients
3 - 16oz bags Baker Farms Collards
(chopped and stems removed) 8 slices of thick cut bacon
1 ½ cups diced onions
3 tbsp minced garlic
3 cups grated cheddar cheese (12oz)
1 ½ cups grated parmesan
cheese (divided)
1 cup mayonnaise
8oz cream cheese
16oz sour cream
3 tbsp hot sauce
Salt & pepper
Preparation
Directions:
Preheat oven to 450 degrees.
Heat a Dutch oven over medium heat. Cook bacon until crisp. Remove bacon from pan, draining on paper towels, reserving¼ 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 oven-proof dish. Sprinkle remaining parmesan over dip. Bake 30-40 minutes or until bubbly and brown. Serve with tortilla chips, crackers or French bread.