1Place collards in large pot. Fill pot with enough water to cover collards; bring water to full rolling boil; lower heat to medium and cook for 20 minutes, or til tender. Drain well; put in refrigerator to cool.
2chop cold collards into small pieces; in medium bowl, combine the collards with all the other ingredients, except the vegetable dippers; refrigerate for several hours for flavors to blend.
3Transfer to a serving bowl, and serve with listed dippers, or with a vegetable tray.