BLACK DIP NAILS RECIPES

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COLLARD DIP RECIPE | SOUTHERN LIVING



Collard Dip Recipe | Southern Living image

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.Related: Super Dips for Bowl Games

Provided by Lisa Cericola

Categories     Dips

Yield Serves 8

Number Of Ingredients 9

1 softened 8-oz. package cream cheese
3/4 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons minced shallot
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
1 thawed and drained 15-oz. package frozen chopped collard greens
Baguette slices

Steps:

  • 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.

BEST JALAPEÑO POPPER DIP RECIPE - HOW TO MAKE ... - DELISH



Best Jalapeño Popper Dip Recipe - How to Make ... - Delish image

When it comes to party dips, our allegiance is with this super-cheesy, creamy, smoky jalapeño dip. Even people who can't totally handle the heat will love this.

Provided by Lindsay Funston

Categories     gluten-free    nut-free    Super Bowl    appetizers    snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 10

10

slices bacon

1

(8-oz.) block cream cheese, softened

1/3 c.

mayonnaise

1/3 c.

sour cream

1 tsp.

garlic powder

2

jalapeños, minced

1 1/2 c.

shredded cheddar

1 1/2 c.

shredded Monterey Jack

Kosher salt

Freshly ground black pepper

Steps:

  • Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper. Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. (If desired, broil 3 minutes to get cheese extra-golden.) Serve with tortilla chips or baguette slices. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper. Transfer mixture into a 1-quart baking dish that will fit in Instant Pot. Cover baking dish with foil. Place trivet in the bottom of pot and pour in 1 cup water. Fold a large piece of foil (about 18") into thirds to make a long “sling,” and lower it into pot. Place baking dish on trivet, centered on the foil strip. Fold the strips over the top, but not touching the top. Lock lid and set to Pressure Cook on high for 15 minutes.  Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Using the foil strips and pot holders, carefully remove baking dish.  Preheat oven to broil. Sprinkle top of dip with remaining 1/2 cup each of cheddar and Monterey Jack. Broil until cheese is bubbly and golden, about 3 minutes. Top with remaining cooked bacon and jalapeño and serve warm with tortilla chips or baguette slices.

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