If you are either hosting or attending a Super Bowl party this season, you know that delicious appetizers and dips are as important, if not more, as the main course. Guests like to stand around the buffet table and nibble while visiting with friends, or they load their plates down with lots of food to head back to the television to cheer on their team. Fan-favorite recipes always include hot cheese dips and pigs-in-the- blanket. In the South, we like to find creative ways to include our favorite regional ingredients in all our cooking endeavors, and this includes preparing party foods. You may not think of collard greens as a tasty party food, but this fun twist on the traditional hot spinach dip will change your mind. Your memories of collard greens might include a pot of green mush that was left simmering for hours on grandma’s stovetop. A long-time staple of soul food and country cooking, the taste of collard greens resembles a combination of cabbage and kale. And while the traditional cooking method is to boil collards with a chunk of pork, you can also cook them the same way you would spinach or cabbage. Give this super food a try in this cheesy hot dip.
1 thawed and drained 15-oz. package frozen chopped collard greens
How to Make It
Stir together 1 softened 8-oz. package cream cheese, ¾ cup shredded Swiss cheese, ½ cup mayonnaise, ¼ cup grated Parmesan cheese, 2 Tbsp. minced shallot, ¾ tsp. black pepper, and ½ tsp. kosher salt. Fold in 1 thawed, drained 15-oz. package frozen chopped collard greens. Spread in a 3- to 4-cup baking dish; top with ¼ cup each shredded Swiss and grated Parmesan. Bake at 375°F until bubbly, 30 to 35 minutes. Serve with baguette slices.