Collard Dip

Collard Dip

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Diana Perry


I have not yet tried this, but will within days. It looks to be the dip I will serve with raw veggies for New Year's Eve. Here in the south, we always need to have our greens for luck in the New Year!


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20 Min


  • 1 lb
    nature's greens collard greens
  • 1/4 oz
    pkg vegetable dip mix
  • 2 c
    sour cream (can use reduced fat)
  • 1 c
    mayonnaise, or reduced fat mayonnaise
  • 1/2 tsp
    worcestershire sauce
  • 1/3 c
    diced green onions
  • 1 c
    diced green pepper
  • 1/2 c
    parsley, chopped

  • 1 large
    bell pepper
  • 1 large
    seedless cucumber
  • 2 large
    carrots, sliced into 3" strips

How to Make Collard Dip


  1. Place 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.
  2. chop 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.
  3. Transfer to a serving bowl, and serve with listed dippers, or with a vegetable tray.

Printable Recipe Card

About Collard Dip

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian Gluten-Free
Other Tags: Quick & Easy Healthy
Hashtag: #new years eve

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