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Creamy Collard Dip, Pimento Cheese-Style

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"Hot spinach dip was all the rage during my youth, served warm with lots of cheese. But I think we can go more Southern than that by combining collard greens with the fabulous flavor of pimento cheese. You still get warm and melty and gooey, but with a twist."

List of Ingredients

â—¦ 5 strips of bacon, chopped
â—¦ 1 small yellow onion, finely diced
â—¦ ¼ cup water
â—¦ 1 (4-ounce) jar diced pimentos, rinsed and drained
â—¦ 1 clove garlic, finely minced
â—¦ 1 (16-ounce) bag frozen chopped collard greens, thawed and well drained
â—¦ 8 ounces cream cheese, softened
â—¦ 4 ounces sharp cheddar cheese, grated
â—¦ ½ cup sour cream
â—¦ ¼ cup mayonnaise, preferably Duke's
â—¦ Kosher salt and freshly ground black pepper to taste
â—¦ Hot sauce (such as Crystal), to taste (optional)


Recipe

Cook the bacon in a large skillet until crispy and remove to paper towels with a slotted spoon to drain. Pour the bacon grease into a measuring cup and let cool briefly. Add 2 tablespoons of grease back to the skillet.

Cook the onions over medium-high heat until they are soft and translucent and just beginning to brown, then add the water and cook until it has evaporated and the onions are a light toffee color, stirring frequently. Add the pimentos and stir. Cook for about 3 minutes, then add the garlic and cook for a further minute. Stir in the collard greens, separating them and distributing the onions and pimentos evenly. Cook until the collards are heated through and soft.

Add the cream cheese, cut into cubes, and stir until melted. Add the grated cheddar and stir until melted. Stir in the sour cream and mayonnaise until the dip is smooth and creamy. Add the crumbled bacon and stir until all the ingredients are well distributed. Scrape the dip into a 2-quart baking dish.

The dip can be cooled, covered, and refrigerated at this point for up to a day.

Preheat the oven to 350° F. Bake the dip until it is warm through and bubbling, about 15 minutes. Serve immediately with corn chips or toasted baguette pieces.

Serves 10 to 12