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.
- 1 pkg 15 oz. frozen, chopped collard greens
- 1 tsp olive oil
- 3 tbsp shallot, diced
- 1 clove garlic, chopped
- 1/2 cup sour cream
- 1/2 cup mayonaisse
- 8 oz. Monterey Jack cheese, grated
- 1 tsp flour
- 1/2 can Rotel tomatoes, drained
- 1/4 cup parmesan cheese, grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp pepper sauce or other hot sauce optional
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 1/4 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.