Chef Michele Tompkins, “executive foodie” and managing partner of Urban Foodie Feed Store: Kitchen & Bar in College Park sends us this recipe that updates your favorite spinach dip with extra-healthy collard greens and a nice chive topping. No more frozen spinach and packaged onion soup mix.
Tomkins says she likes to serve this with crisp tortilla chips, although you can use warm tortillas if you prefer. And if you like your food on the spicy side, add a bit of your favorite hot sauce.
For the wine, she suggests a Pinot Grigio or Sauvignon Blanc.
Ingredients:
1 tablespoon extra virgin olive oil 1 small onion, diced (about 1 cup) 3 garlic cloves, minced 1/4 cup white wine 2 bunches (1 pound) collard greens, stems removed and chopped (about 7 cups chopped greens) 2 (8-ounce) packages cream cheese, softened 1 cup sour cream 1 cup grated Parmesan, divided 1/2 teaspoon red pepper flakes 2 tablespoons chopped chives, divided Salt and pepper, to taste 4 1/2 teaspoons chopped cooked bacon
Preparation:
Preheat oven to 350 degrees. Lightly oil an 8-inch square baking dish.
In a skillet, heat oil over medium heat. Add onions and cook until translucent. Add garlic and saute 1 minute. Add wine. Stir in collards, cream cheese, sour cream, 3/4 cup Parmesan, red pepper flakes and 1 tablespoon chives. Continue cooking until everything is well combined and cheese has melted. Taste for seasoning. Pour mixture into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan. Bake until the mixture is bubbling and the top is a light golden brown. Remove from oven and sprinkle with remaining tablespoon of chives and chopped bacon. Makes: 5 cups
Per 1/4-cup serving: 142 calories (percent of calories from fat, 78), 5 grams protein, 3 grams carbohydrates, 1 gram fiber, 12 grams fat (7 grams saturated), 33 milligrams cholesterol, 158 milligrams sodium.