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: 68 servings
Ingredients
Collard Green Dip Ingredients:
- 1 bushel collard greens, chopped (remove stems)
- 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 smoked turkey wing (optional, for extra smoky flavor)
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.
- Add your chopped collard greens to the skillet with the seasoning base. If you're using a smoked turkey wing, toss it in now. Let the greens sauté for 5-7 minutes, stirring frequently, until they start to wilt and become tender. You’re looking for that perfect balance where they’re cooked but still vibrant. Remove the skillet from the heat once they’re 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.
- Once the collard greens are tender and full of flavor, fold them into the cheese mixture. Make sure everything is well combined, and then transfer it back into your cast iron skillet (no need for more dishes—you’ll bake it right in there).
- Place the skillet in your preheated oven and bake for about 20-25 minutes, or until the dip is hot and bubbly, and the top is a light golden brown. The smell alone will have everyone waiting by the oven.
- 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.
Nutrition
Serving: 1g | Calories: 220kcal