No Jive Turkey: 3 Leftover Remixes To Be Thankful For!
Hot Collard Green Dip w/ Corn Bread
Prep Time: 1 Minutes
Cook time: 1 Minutes
– 5 bacon slices
– 1 small onion, diced
– 1 teaspoon minced garlic
– 1/4 cup apple juice
– 1 (16-ounce) bag frozen chopped collards, thawed
– 2 (8-ounce) packages cream cheese, cut into squares
– 1 (8-ounce) carton sour cream
– 1/2 teaspoon dried red pepper flakes
– 1/4 teaspoon salt
– 3/4 cup grated Parmesan cheese
Cook bacon in a large pot oven over medium-high heat until crisp; remove bacon and drain on paper towels, reserving a tablespoon or so of drippings in pot. Sauté onion and garlic in drippings for 3 to 4 minutes, then add apple juice and cook 1 to 2 minutes, stirring well. Add collards, cream cheese, sour cream, pepper flakes, salt and 1/2 cup of the Parmesan cheese. Cook, stirring often, until cream cheese is melted and mixture is thoroughly heated. Garnish with crumbled bacon and remaining 1/4 cup Parmesan cheese before serving. You can also keep this in a crock pot on low if you’d like to keep it warm for a party!