Don’t you love this play on words? Mindy Ballou Fitzpatrick, the leader in promoting local and sustainable foods along North Carolina’s Crystal Coast is the brains behind this exception football party dip.
February 01, 2016

Instructions

2 cups cooked, chopped, drained fresh collards
1/2 cup bacon cooked and chopped
1/2 cup caramelized onions
1 cup slow roasted tomatoes, chopped
1/2 cup blue cheese crumbles
1 Tablespoon Kosher salt
1/2 Tablespoon freshly ground black pepper
1 Tablespoon Texas Pete
1/2 cup grated Parmesan cheese
8 oz softened cream cheese
1/2 cup good quality southern mayonnaise
1/4 cup sour cream

Pre-heat your oven to 350 degrees

Mix all ingredients together. Place in a baking dish.

Bake for 20 minutes or until bubbly. Serve with crackers, toast, chips or raw veggies. Great as a topping for baked potatoes. At Edible Piedmont we eat it with a spoon! 

For more Carolina recipes, visit Edible Piedmont. ​

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