Warm Collard Cheddar Bacon DipUntraditional Pasta Carbonara and to be honest, I ate more of this than the pasta! Both are delicious, but I’ve never had anything before that tasted so creamy, bacony and cheesy all at once. But it wasn’t a normal cheese flavor, it had the flavor of crispy cheese…you know when you cook something and some of the cheese gets a little more brown because it came in contact with the pan? That is what this tasted like….along with the creamy, bacony goodness I mentioned earlier. YUM.
I loved this recipe so much that I submitted it to a Food Network contest. I doubt it’ll get noticed because there were a lot of applicants, but, I’m being positive! A nice change from my last post! And who knows? Maybe I will win and split the winnings with you! How cool would that be?!
This dip or spread is really easy to make and stores really well in the fridge if you wanted to make it in advance. I served mine with slices of warm French bread, but butter crackers or vegetables would be good too. And, again, I know it doesn’t look all that impressive, but I AM TELLING YOU looks are deceiving! This dip is awesome with a capital A. Make it for your next party, get together, family function, work meeting, etc. It will be a hit and steal the whole show, guaranteed!
If you don’t have collard greens, then swiss chard, kale, or even spinach would be a good alternate. And, it’s important that you let the edges brown while baking–remember the crispy cheese flavor? That’s what you want and the brownness is where it comes from! Besides those two notes, everything else about this recipe is cake. So, have at it! Happy eating, friends!
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Warm Collard Cheddar Bacon Dip
yield: 8-12 servings
1/4 pound smoked bacon, sliced
3/4 cup diced onion
2 cloves garlic, minced
4 cups chopped collard greens (stems removed)
1 cup grated medium cheddar cheese
1/4 cup grated parmesan cheese
3/4 cup sour cream
1/2 cup mayonnaise
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large loaf french bread, warmed and sliced
Preheat skillet to medium heat. Slice bacon into 1/4 inch pieces. Cook in heated skillet until browned and slightly crispy. Remove from pan and place on paper towels to drain. Set aside. Pour off excess bacon drippings from pan, leaving 2 tablespoons. Place pan back on heat. Saute onions and garlic until tender, about 5 minutes. Stir in collard greens and cook another 3-5 minutes until completely wilted. Take off heat and pour into a large bowl. Stir in remaining ingredients with sauteed vegetables. Pour into a small, greased oven save dish. Bake at 350 for 30 minutes or until edges have browned and dip is bubbly. Serve hot with sliced french bread.