My lil brother Floyd is Mr. Collard Greens. I am making a Collard Green Dip especially for him. The traditional recipe is made with spinach, I am making this recipe with collards.
COLLARD GREEN DIP
12 ounces collard green, (equates to 5-6 leaves, stems removed), 16 ounces sour cream, 8 ounces jicama, chopped, 1 (1 oz.) package powdered ranch dip mix, 1 envelope onion soup mix, 1 1/2 tablespoon hot sauce, 6 slices bacon fried and crumbled, 1/2 teaspoon Cajun seasoning salt, 1/2 teaspoon granulated garlic, 4 squares of prepared cornbread.
Cut off the top of the cornbread and carefully scoop out the bread. Be sure that you leave the bottom crust and sides in tack so you can fill it up with the dip. Cut the cornbread into cubes, put the cubes single layer, on a cookie sheet lightly pour melted butter on top of the bread
and toast until golden brown, remove from the oven and set aside. You will use the toasted cornbread crouton for dipping. Roll up the green and cut them into thin slices. Get out a bowl add the sour cream and dip mix, mix well. Add the jicama, onion soup mix, hot sauce, bacon, and greens, mix well. Refrigerate for at least 1 hour to allow the flavors to marry, then serve with the cornbread croutons.