Warm Collard Cheesy Bacon Dip
Featured In WTFCF Season 1, Episode 11: Eat Your Veggies (And Greens!) Who doesn't like bacon and cheese? Give this one a go round at your next party.
Equipment
- Dutch oven
- oven proof dish
Ingredients
- 3 (16 ounce) bags of Baker Farms Collards, chopped and stems removed
- 8 thick cut bacon slices, cooked crumbled. Note: Reserve ¼ cup bacon grease.
- 1½ cups onions, diced
- 3 tablespoons garlic, minced
- 12 ounces grated cheddar cheese
- 1½ cups grated parmesan cheese
- 1 cup mayonnaise
- 3 ounces cream cheese
- 16 ounces sour cream
- 3 tablespoons hot sauce
- salt & pepper to taste
Instructions
- Preheat oven to 450℉.
- Heat a Dutch oven over medium heat and cook bacon until crisp. Remove bacon from pan, drain on paper towels, and crumble. Note: Reserve ¼ cup bacon grease.
- In a skillet, add ¼ cup reserved bacon grease. Sauté 1½ cups diced onion and 3 tablespoons minced garlic until translucent.
- Add collard greens in batches and stir to wilt before adding more.
- Once all collards are wilted, add 3 ounces cream cheese and stir until melted.
- Once cream cheese is melted, add 16 ounces sour cream, 1 cup mayonnaise, and 3 tablespoons hot sauce. Mix well to combine.
- Then add to skillet, 1 cup parmesan cheese, 12 ounces grated cheddar cheese, and crumbled bacon. Stir until cheese melts.
- Season with salt & pepper to taste.
- Pour mixture into oven proof dish and sprinkle with remaining ½ cup parmesan cheese. Bake 30 to 40 minutes or until bubbly and brown.
- Serve with tortilla chips, crackers or French bread.
Enjoy!
About the Author
Terry Baker, founder and CEO of Baker Family Farms, learned early the value of hard work. He was a traditional Georgia row farmer, growing a mix of crops designed to keep bringing in enough to feed his growing family. But he was ambitious and his overwhelming drive to succeed led him to begin experimenting with different crops and new planting methods. Sons Joe and Richard made their way into the business and soon convinced their dad to try growing greens – turnips, collards, kale, the whole mixed bowl.
Greens weren’t seen in the same light then as they are now. They were basically sustenance food for country folks. Nothing was known about their amazing nutritional and disease-fighting power.
But Terry had faith in his sons. And when the Greens Revolution hit about 20 years ago, they were well-positioned to take advantage.
Today, even though you can find them in grocery stores around the country, Baker Farms remains a true family business, headquartered in Norman Park, GA, that continues to grow and expand its operations while maintaining their original values.