Ingles Table - Chef Bruce Brown - Collard Green Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt offers similar tanginess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino is often less expensive.

Start with 8 ounces of cream cheese in a mixing bowl.

Add 1/2 cup of sour cream and 1/4 cup of mayonnaise to the cream cheese.

Mix in 1/2 tablespoon of garlic powder and 1/2 teaspoon of ground white pepper.

Blend the mixture until the cream cheese is smooth.

Add 1/2 cup of grated parmesan cheese to the mixture and blend again.

Preheat the oven to 350°F.

Open 2 cans of cooked diced collard greens (15 ounces each) and press out the excess moisture.

Add the collard greens to the cream cheese mixture and mix until well combined, stopping to scrape the sides of the bowl as needed.

Spray an 8x8 baking dish with non-stick spray.

Transfer the mixture into the baking dish and spread it evenly.

Cook 1 pound of bacon until crispy, then crumble it on top of the dip.

Place the baking dish in the oven and bake for 30 minutes until warm and the bacon is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens