Great twist on the widely used spinach dip. Adapted favorite form Southern Living
1 tablespoon olive oil
2 bunches fresh collard greens, rinsed and chopped
5 bacon slices, chopped
½ sweet onion, chopped
2 garlic cloves, chopped
¼ cup dry white wine
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
¾ cup freshly grated Parmesan, divided
No nutrition information available
Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.
Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and ½ cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1½-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining ¼ cup Parmesan cheese.
Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips. YIELDS: 4 cups