Creamy Red Pepper and Collard Greens Dip
Even though the Superbowl is right around the corner, I’m just not that in to it this year… Maybe it’s because I don’t care about either of the teams playing. Maybe it’s because with the move I’ve been distracted and haven’t been into football much at all this year…
Not really being in to the GAME, doesn’t mean I’m not in to the food associated with the big game. Football food is one of my favorites. It’s all snacky and portable and indulgent. Take this dip for example. It can be made ahead of time then just heated when you get to your Superbowl party. And, it’s unique enough to stand out from the array of buffalo chicken dip, caramelized onion dip, and whatever other dips are on the spread.
Depending on the size of the gathering you’re going to, I like to serve this in individual ramekins. A couple people can share one little dish and it works perfectly for smaller football watching gatherings.
One Year Ago: White Chocolate Frito Popcorn and Mini Roast Beef, Goat Cheese, and Radish Sandwiches
Two Years Ago: Oatmeal Chocolate Cinnamon Cookies and Mini Whole Wheat Bagels
Three Years Ago: Butternut Squash and Spinach Casserole
Four Years Ago: Chicken Wings
Five Years Ago: White Chocolate Mocha Cupcakes and White Chocolate Mocha Cupcakes – take two
Creamy Red Pepper and Collard Greens Dip
Yield: Serves 12-14
Ingredients:
2 slices bacon
1 small onion, chopped (~1 cup)
1 red pepper, seeded and chopped
1 lb fresh collard greens, trimmed of stalks and veins, chopped (~6 cups)
3 cloves garlic, minced
1 8-oz pkg cream cheese, cubed and softened
1/2 cup (2 oz) Monterey Jack cheese, shredded
1/2 cup plain Greek yogurt
1/4 tsp salt
1/4 tsp red pepper flakes (optional)
Directions:
Preheat oven to 350 F.
In a 12-inch skillet, cook bacon until crisp. Drain bacon on paper towel. Set aside.
Discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet, and cook over medium heat until vegetables are tender, about 5 minutes.
Add collard greens and garlic; cover and cook until tender, about 10 minutes. Remove from heat.
Add cream cheese, cheese, sour cream, salt and red pepper flakes (if using) to the collard mixture, stirring until combined.
Crumble bacon and add to collard mixture.
Spread mixture in a 1-1/2-quart casserole dish, 9-inch pie plate, or individual ramekins. Bake, uncovered, for 10 minutes. Serve with vegetable strips, chips or crackers for dipping.
Recipe from Ezra Pound Cake
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.