Talking about southern hot nights....Here a creamy hot dip, you need to serve at your next party.
It will WOW THEM!!!! Collard Green Dip.
2 slices bacon
1 small sweet onion, chopped about 1 cup
1 medium red sweet pepper
1 pound fresh collard greens, trimmed and coarsely chopped about 6 cups
3 cloves garlic, minced
1 8 ounce package cream cheese cubed and softened
2 ounces Monterey Jack cheese, shredded 1/2 cup
1/2 cup light sour cream
1/2 teaspoon Cajun seasoning optional
1/8 teaspoon cayenne pepper
Thin bread sticks or vegetable sticks
In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and save bacon dripping for another recipe but use 2 teaspoons of bacon drippings from skillet and add onion and sweet pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add cut collard greens and garlic; cover until tender, stirring occasionally. You can add a little water if becoming dry. Remove from heat.
Add cream cheese, Monterey Jack cheese, sour cream, and seasoning to the collard mixture, stirring until combined. Crumble remaining bacon and add to collard mixture.
Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.