Collard Green Dip with Lemon Pepper Garlic Tortilla Chips: Southern Comfort in Every Bite
If you're looking to elevate your snack game and bring some bold Southern flavors to your next gathering, then look no further than this creamy, cheesy, and oh-so-delicious Collard Green Dip paired with crispy Lemon Pepper Garlic Tortilla Chips. This combination is everything you want in a hearty appetizer—comforting, flavorful, and easy to share. Whether it's game day, a family cookout, or you’re just craving some next-level dip, this recipe will have everyone coming back for seconds, thirds, and, let's be honest, probably fourths.
Servings: 8 appetizer servings (approximately)
Ingredients
Collard Green Dip Ingredients:
- 2 cups cooked, well-drained, finely chopped collard greens stems removed; measure after cooking
- 3/4 cup cream cheese (softened)
- 1/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1/4 cup mayonnaise
- 4 tbsp Hunter’s Caribbean Mustard
- 3 tbsp Hunter’s Texas Seasoning
- 1 tsp minced garlic
- 1/2 onion, chopped
- Olive oil (for sautéing)
- 1/2 fully cooked, ready-to-eat smoked turkey wing (optional, for extra smoky flavor; remove all bones)
Lemon Pepper Garlic Tortilla Chips Ingredients:
- 6 white corn tortillas, cut into 6 pieces (triangle-shaped)
- Hunter’s Lemon Pepper Garlic Seasoning (to taste)
- Vegetable oil (for frying)
Instructions
- Preheat your oven to 350°F (175°C). You'll want that ready to go so that the dip comes together quickly once all the ingredients are mixed.
- In a cast iron skillet, heat about 1-2 tablespoons of olive oil over medium heat. Add Hunter’s Texas Seasoning, Hunter’s Caribbean Mustard, minced garlic, and chopped onions. Let that mix cook down for about 3-4 minutes until the onions are translucent, and you can smell that aroma from the garlic and seasoning blend. This is where the flavor starts building.
- Cook the collard greens until tender, drain well, and finely chop before measuring. Add the prepared greens to the skillet with the seasoning base. If using the optional smoked turkey wing, choose fully cooked, ready-to-eat turkey. Remove and discard all bones, then shred the meat before adding it. Smoked does not necessarily mean cooked: cook any raw or cook-before-eating turkey separately according to its package directions to 165°F before adding it; that cooking time is additional. Stir the cooked greens through the seasoning base until evenly combined and heated through. Remove the skillet from the heat once they are ready.
- In a large mixing bowl, combine the cream cheese, parmesan cheese, mozzarella cheese, and mayonnaise. Use a spatula or hand mixer to blend everything together until it’s smooth and creamy. This is where the magic of this dip comes to life—creamy, cheesy goodness that complements those hearty greens.
- Fold the prepared greens into the cheese mixture until well combined. Transfer to a 1½-quart oven-safe skillet or baking dish, leaving room below the rim.
- Place the skillet in your preheated oven and bake for about 20–25 minutes, until the dip is hot and bubbly, the top is light golden brown, and the center reaches 165°F on a food thermometer. Use the baking time as an estimate; continue heating until the temperature is reached.
- Once baked, carefully remove the skillet from the oven and let the dip cool for about 5 minutes. Serve it right in the skillet for that rustic touch. You’re all set for dipping!
- While the dip is baking, heat up your oil for frying the tortilla chips. Fill a pot with vegetable oil and heat it to 350°F (175°C).
- Cut your tortillas into triangles and fry them in small batches. Cook for 4-7 minutes, stirring occasionally until golden brown and crispy. Once done, transfer them to a paper towel-lined plate to drain excess oil.
- While the chips are still hot, sprinkle them generously with Hunter’s Lemon Pepper Garlic Seasoning. Give them a good toss in a large bowl so that the seasoning coats every chip. These chips will be packed with zesty, garlicky flavor and will pair perfectly with your dip.
Notes
Storage and reheating: Refrigerate leftovers in shallow, covered containers at 40°F or below within 2 hours (within 1 hour above 90°F). Use within 3–4 days. Reheat in a 300°F oven until the center reaches 165°F on a food thermometer. Start checking around 10–15 minutes, allowing longer for a cold or larger portion.
Yield: about 8 appetizer servings. Use a 1½-quart baking dish or oven-safe skillet. Measure the greens after cooking, draining, and chopping; cooking fresh greens is additional preparation time.
Seasoning tip: The cheese, mustard, and seasoning blend all contribute salt. Taste the prepared mixture before adding any extra salt.
Nutrition varies with the mustard, seasoning, optional turkey, and chips; a reliable per-serving estimate depends on the product labels and prepared yield.