Creamy Collard Dip
Makes 3 1/3 cups (12-14 1/4 cup servings)
1 small Sweet onion (about 1 cup)
1 medium Red sweet pepper, seeded and chopped (3/4 cup)
1 pound Fresh collard greens, trimmed and coarsely chopped (6 cups)
2 tsp Olive oil
3 cloves Garlic, minced
1-8 ounce Package reduced-fat cream cheese, cubed and softened
2 Ounces Reduced fat Monterey Jack cheese, shredded (1/2 cup)
1/2 cup Light sour cream
1/2 tsp Cajun seasoning (optional)
Thin breadsticks or vegetable crudités
Preheat oven to 350 degrees F.
Sauté onion and sweet pepper in olive oil about 5 minutes; stirring occasionally. Add chopped collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.
Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined.
Add 2 Tbsp bacon bits if desired. Spread mixture in a 1 1/2 quart casserole dish or 9" pie plate.
Bake uncovered, 10 minutes or until warmed through.
Serve with vegetable crudités or bread sticks.
Note: If you do not use the Cajun seasoning, add 1/4 tsp salt to dip if desired.
Total Fat 4g
Saturated fat 2.5g
Trans fat 0
Total Carbohydrate 5g (Dietary fiber 1g, Sugars 2g)