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    Home » Southern Classics » Collard Greens Dip is a Perfect New Year’s Appetizer

    Published: Sep 26, 2017 · Modified: Sep 6, 2022 by Pam

    Collard Greens Dip is a Perfect New Year’s Appetizer

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    Collard Green Dip is a delicious New Year’s appetizer that is southern to the core. Spicy tomatoes give just the right amount of kick.

    Collard Greens are the best for making the southern version of spinach dip. By BiscuitsandBurlap.com

    We love to think outside the box, and expand our love of traditional southern favorites in new ways. We want to encourage you to do the same. This Collard Green Dip makes a perfect New Year’s appetizer and is a great way to branch out!

    Now, don’t get me wrong. We still love the old southern way of cooking too, and collard greens are a staple around here. If you’re new to making collard greens, check out How to Cut and Clean Collard Greens. Mostly we eat them in the traditional fashion – cleaned, chopped and simmered with a little ham or bacon and eaten as a side dish. But, it’s fun to try new ways of cooking old favorites, too, right?

    two women chopping collard greens
    photo cred: Angie Webb Creative

    Now, I am a fan of spinach dip – hot or cold, mixed with artichoke hearts, or other add ins. But, there is something about the texture of spinach that I’m not crazy about.

    I can’t quite put my finger on what it is, and I guess it’s not important. That just got me to thinking about substituting a green, leafy vegetable that I am crazy about.

    So, I came up with the idea of collard greens in a cheesy dip. The addition of some spicy Rotel tomatoes is unique, and oh, so delicious! Besides the tomatoes in the dip, it is really pretty if you garnish with a few diced tomatoes on top, but you don’t have to. All that cheesy goodness can be garnish enough.

    Perfect for a New Year’s Appetizer

    Not a fan of traditional collard greens recipes? Make this dip and still get your greens for New Years. And, if you’re planning a New Years party Blackeyed Pea Hummus is another way to sneak in a traditional food in a non-traditional fashion.

    You’ll be covered for prosperity and good luck with these two fun appetizers.

    Collard Greens are the best for making the southern version of spinach dip. By BiscuitsandBurlap.com

    This collard green dip is really quite simple. After the cooked collard greens you just add some shallots and garlic sauteed in olive oil, sour cream and mayo, a little salt and flour, cheeses and the tomatoes.

    Planning a party? Other great ideas to add to your Collard Dip Appetizer would start with a local cheese board, or a southern appetizer board. Add to that our homemade Bacon Bourbon Jam, and for an impressive looking, but easy sweet, these chocolate chip mini cheesecakes are a crowd pleaser. And, one of our most popular recipes ever are southern style sausage balls.

    If you love collard greens you’ll want to check out this collection of recipes. They range from traditional to creative new ways to enjoy this healthy green leaf.

    Are you getting our newsletters? It’s the easiest way to get our new recipes and updates. You can sign up here.

    Best tips for this fun New Year’s appetizer?

    • While spinach may be delicate enough that it doesn’t need cooking prior to being added to a dip, collards do need a bit of pre-cooking. The leaf of a collard green is thicker and heartier. Ideally you’ll be using leftover collrds that have been cooked.
    • If starting with frozen collards cut out some of the tough stems. I know my Mama would never allow all those stems in her greens. Using fresh collards is best, but we don’t always have time for that.
    • Be sure to drain your Rotel tomatoes thoroughly – you don’t want to dilute that delicious dip
    • Iron Skillets are the best for even cooking. If you don’t have one, you can make it in a small oven-friendly dish, but go ahead now and get your iron skillets. Some choices for ordering are below.
    • Grate your own cheese if at all possible. It really does make a difference
    • Add a little heat unless you know you have people who just can’t handle it. Traditional hot sauces like Tobasco or Crystal are great, but homemade pepper sauce is the southern way to go with collard greens. You can always have it on the side if need be.
    Collard Greens are the best for making the southern version of spinach dip. By BiscuitsandBurlap.com

    Substitutions Allowed:

    In keeping with our principles of use-what-you-have-on-hand we try to always give you some substitutions. This recipe for collard green dip is no exception.

    • Have cheddar or mozarella, but no Monterey Jack cheese? That would be fine.
    • Use all mayo or all sour cream if that’s what you have, rather than a combination
    • Don’t have the Rotel tomatoes? Use any diced, canned tomatoes and add some chili peppers or even a few diced jalapenos
    • Substitute any onion for the shallots
    • Saute’ the onion and garlic in any type of vegetable oil if you don’t have olive oil

    This recipe made our Reader Favorites of 2017. Check out the others here.

    Collard Greens are the best for making the southern version of spinach dip. By BiscuitsandBurlap.com

    Collard Greens Dip Appetizer is Perfect New Year’s Appetizer

    Collard Greens Dip is a delicious appetizer that is southern to the core. Adding some spicy tomatoes gives just the right amount of kick.
    4.85 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer
    Cuisine American
    Servings 10

    Ingredients
      

    • 1 pkg 15 oz. frozen, chopped collard greens
    • 1 tsp olive oil
    • 3 tbsp shallot, diced
    • 1 clove garlic, chopped
    • ½ cup sour cream
    • ½ cup mayonaisse
    • 8 oz. Monterey Jack cheese, grated
    • 1 tsp flour
    • ½ can Rotel tomatoes, drained
    • ¼ cup parmesan cheese, grated
    • ½ tsp salt
    • ½ tsp pepper
    • 1 tsp pepper sauce or other hot sauce optional

    Instructions
     

    • Cook collard greens in salted water for about 15 minutes. Drain and press between paper towels to dry, removing any stems.
    • Saute’ shallot and garlic in olive oil over medium heat for 2-3 minutes.
    • Stir remaining ingredients together, adding the shallots and garlic and reserving about ¼ of the Monterey Jack cheese.
    • Place in 8″ iron skillet or small ovenproof baking dish and top with remaining cheese. Bake at 350 for 25-30 minutes.
    • If desired, top brown under broiler, watching carefully.
    Tried this recipe?Let us know how it was!



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    See y’all next time,

    Categories: Appetizers Tags: appetizers

    Reader Interactions

    Comments

    1. Nichole says

      September 29, 2017 at 9:42 am

      5 stars
      I love everything about this dip, especially those spicy tomatoes! I’m with you on the strange texture of spinach as well. Definitely trying this dip soon!

      Reply
      • Pam says

        September 29, 2017 at 9:52 am

        Thank you, Nichole! The tomatoes do give it some extra zip!

        Reply
    2. Elaine @ Dishes Delish says

      September 29, 2017 at 10:00 am

      5 stars
      This dip looks absolutely fabulous! I love collard greens, ever since I traveled down south in 1980. I can hardly wait to make this dip! It will be lovely with chips, but I’d also like to try it with flour tortillas!

      Reply
      • Pam says

        September 29, 2017 at 10:21 am

        Thanks, Elaine! And the flour tortillas are a great idea!

        Reply
    3. Catherine says

      September 29, 2017 at 11:24 am

      This dip sounds absolutely marvelous!

      Reply
      • Pam says

        September 29, 2017 at 11:42 am

        Thank you so much, Catherine!

        Reply
    4. Beth says

      September 29, 2017 at 11:55 am

      5 stars
      I don’t eat collard greens very much but this dip makes me want to change that! Looks fantastic!

      Reply
      • Pam says

        September 29, 2017 at 6:29 pm

        Give it a try, Beth. You may be surprised how much you like them.

        Reply
    5. Ivory says

      October 08, 2017 at 12:01 pm

      5 stars
      This look devine, and I will have in on my Christmas Eve menu. Thank you so much for sharing. Yum.

      Reply
      • Pam says

        October 09, 2017 at 6:42 pm

        Thank you, Ivory. Wouldn’t they be great for New Years Day, too?

        Reply
    6. Martha Jean McIlvanie says

      October 20, 2017 at 7:05 pm

      I have fresh home grown collard greens frozen from this years crop, I have 2 – 1 gl. bags, should I use both, they are just like fresh, I guess I could weigh them. I think it is 15oz chopped. I think that will work. Op! What I have is Kale, think that would work?

      Reply
      • Pam says

        October 22, 2017 at 6:02 pm

        Martha Jean, homegrown collards sound fabulous, but two 1 gallon bags seems like a lot. I would definitely weigh them if you can. It doesn’t have to be an exact amount, but you’d want it to be close. And I think any greens that you like would be fine!

        Reply
    7. Sandy L says

      May 15, 2019 at 6:13 pm

      5 stars
      How would cornbread be with this dip

      Reply
      • Pam says

        May 16, 2019 at 10:29 am

        Well, I think it would be good, Sandy. Since it’s a dip maybe you could look for some of those cornbread “crackers” or crostini toasts. Those would be perfect!

        Reply
    8. Arin Snape says

      June 07, 2020 at 10:18 am

      I was looking for a different way to use up some collard greens. My husband and I are not big fans of greens but I am making this dip for our friends surprise party today. Hoping it turns out great.

      Reply
      • Pam says

        June 08, 2020 at 1:15 pm

        We hope you love it!

        Reply
    9. Miriam says

      January 03, 2022 at 9:08 pm

      My neighbor made this for our New Year celebration and WOW!! This dip was AMAZINGLY DELICIOUS!! I asked her to send me the recipe so I could bookmark it. This will be my go- to dip to bring for any party!!😋

      Reply
      • Pam says

        January 04, 2022 at 7:15 pm

        Yay! Thanks for letting us know Miriam!

        Reply

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