Ya' All Southern Dip

1. 1

   Saute bacon, remove and reserve. Meanwhile, steam the collards for 30 minutes to defrost.

2. 2

   In bacon fat, saute collards, add sugar, vinegar. Once sugar is dissoled, add beef broth, cover and simmer until all liquid has evaporated.

3. 3

   Mix half the pimentos with the cream cheese and blend in the hot collards.

4. 4

   Add the jack cheese and spoon into an oven-proof baking dish and bake at 425 for 20 minutes until edges are bubbling. Sprinkle other half of pimentos on top and serve.

5. 5

   Serve with pitas, toasted bread or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.