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Southern-Style Mozzarella and Collard Dip
Recipes
Ingredients:
– 10 oz Real California butter
– 5 cups diced yellow onion
– 5 cups diced red pepper
– 2 1/2 cups diced jalapeño
– 5 lb. collard greens, destemmed and chopped
– 2 1/2 Tbsp kosher salt
– 2 1/2 Tbsp black pepper
– 1 1/4 cups apple cider vinegar
– 1/3 cups hot sauce
– 2 1/2 lb. Real California cream cheese
– 2 1/2 qt Real California heavy cream
– 3 3/4 lb. Real California whole milk Mozzarella cheese, shredded
– 2 1/2 cups grated Real California Parmesan cheese
Dippers:
– Pretzels
– Granny Smith apples, cut into wedges
– Carrot sticks
– Crostini
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Directions:
In a large rondo or tilt skillet over medium heat, melt the butter.
Add the onion, red pepper and jalapeño, stirring to combine. Sweat the vegetables for 5 to 10 minutes.
Add the collard greens, stirring until wilted slightly, about 10 to 15 minutes.
Season with salt, pepper, vinegar and hot sauce. Continue stirring until the collards are tender.
Stir in the cream cheese until just melted. Add the cream and bring to a simmer.
Fold in the Mozzarella and Parmesan cheeses. Stir until completely melted.
For each order, serve 6 oz of the dip warm with a variety of dippers.
Servings: 24
Chef Notes: Dip can be prepared ahead of time, chilled and pre-portioned to reheat to order. Dip can also be used as a sauce/topping for entrees or spread for sandwiches.
Recipe courtesy Chef Jess Bograd, City Barbeque, for the California Milk Advisory Board
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.