Creamy Collard Dip

With collard greens, this rich and creamy party dip packs a healthy dose of vitamin A.

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Servings: 12 to 14
Serving size: 1/4  cup
Yield: 3-1/2 cups dip
Prep Time: 25 mins
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    2   slices 
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    1   small 
    sweet onion, chopped (about 1 cup)
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    1   medium 
    red sweet pepper, seeded and chopped (3/4 cup)
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    1   pound 
    fresh collard greens, trimmed and coarsely chopped (6 cups)
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    3   cloves 
    garlic, minced
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    1  8  ounce package 
    reduced-fat cream cheese (Neufchatel), cubed and softened
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    2   ounces 
    reduced-fat Monterey Jack cheese, shredded (1/2 cup)
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    1/2  cup 
    light sour cream
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    1/2  teaspoon 
    Cajun seasoning (optional)*
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    Thin bread sticks or vegetable dippers, such as sweet pepper strips

Preheat oven to 350 degrees F. In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.
Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. If desired, trim fatty part from bacon and discard. Crumble remaining bacon and add to collard mixture. Spread mixture in a 1-1/2-quart casserole dish or 9-inch pie plate.
Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.
  • *Note: If you do not use the Cajun seasoning, add 1/4 teaspoon salt to dip.
Nutrition information
Per Serving: cal. (kcal) 104, Fat, total (g) 8, chol. (mg) 23, sat. fat (g) 4, carb. (g) 5, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 5, vit. A (IU) 1992.2, vit. C (mg) 21.26, Thiamin (mg) 0.03, Riboflavin (mg) 0.12, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.12, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 208, Potassium (mg) 136, calcium (mg) 100.97, iron (mg) 0.18, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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