Chef Holly stirring a cast iorn pot of Warm Vidalia Onions And Baker Farms Collard Green Dip

Warm Vidalia Onions and Baker Farms Collard Green Dip

Chef Holly Chute - Georgia Grown
This Recipe Is From Chef Holly's commercials for The Where The Food Comes From television show. And Features Vidalia Onions!
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Cuisine American


  • cast iron skillet


  • 1 cup Vidalia onion, diced
  • 4 cups Baker Farms collard greens, chopped
  • 2 tablespoons butter
  • ½ cup mayonnaise
  • 4 ounces cream cheese
  • 8 ounces Swiss cheese, grated
  • ¼ cup parmesan cheese, grated
  • crackers or toasted French bread


  • Preheat oven to 350℉.
  • In a cast iron skillet over medium heat, melt 2 tablespoons butter. Once melted add 1 cup diced onions. Stir and cook until onions are translucent.
  • Add 4 cups chopped collard greens. Stir and cook until wilted.
  • Then add ½ cup mayonnaise, 4 ounces cream cheese, 8 ounces grated Swiss cheese. Stir until cheeses are melted. Sprinkle parmesan cheese over top.
  • Place skillet in oven and bake 20 to 30 minutes until bubbly and cheese is golden.
  • Serve warm with crackers or toasted French bread.


    About the Author

    Chef Holly
    As Executive Chef for the Georgia Departments of Agriculture and Economic Development, Holly is the most visible face of the Georgia Grown Program, which promotes locally grown and crafted products.
    Prior to her current position, she was Executive Chef of the Georgia Governor's Mansion, where she had the pleasure of serving six Georgia Governors. She has welcomed foreign heads of state, former U.S. presidents, supreme court justices... even members of England's Royal family.
    Holly was recently honored as a Disciples d'Escoffier and currently serves as President for the Atlanta Chapter of Les Dames d'Escoffier.