Collard Green Dip

Collard Green Dip by

Chef Bruce Brown


Shopping List

  • 8 oz. cream cheese, softened
  • ½C sour cream
  • ¼C mayonnaise
  • 2 – 14.5 oz. cans cooked collard greens, drained and pressed
  • ½C Parmesan cheese, grated
  • 2 tsp garlic powder
  • ½ tsp ground white pepper
  • 1C bacon, crispy and crumbled



  1. Pre-heat oven to 350º.
  2. Beat cream cheese until soft. Add the sour cream, mayo, cheese, garlic powder and white pepper, stirring to combine until smooth.
  3. Fold the pressed greens into the cream cheese mixture until combined.
  4. Scrape into individual ramekins or baking dish. Top with the crumbled bacon.
  5. Bake, uncovered, for 30 minutes on a baking sheet. Serve warm with pita points, toast triangles or crackers.