Cooked - Hot Collard Green & Smoked Neck Bone Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hot Collard Green & Smoked Neck Bone Dip

1.0

1¼ cups pre-cooked turkey neck meat (175 g), shredded

2½–3 cups pre-cooked collard greens (375–450 g), very well drained

2½–3 oz plain whipped cream cheese (70–85 g)

½ cup sour cream (120 g)

¼ cup mayonnaise (60 g)

½–⅔ cup smoked gouda (55–75 g), shredded

¾ cup mozzarella (85 g), divided

¼ cup parmesan (25 g)

1 tsp garlic powder (3 g)

1 tsp onion powder (3 g)

½ tsp smoked paprika (1 g)

Pinch cayenne or red pepper flakes

1–2 tsp hot sauce (5–10 ml)

1–2 tbsp pot liquor or broth (15–30 ml)

1–2 tsp vinegar (optional)

Drain greens well and squeeze out all excess liquid. Taste and adjust with a little vinegar, salt, and hot sauce.
Divide greens: finely chop 2–2½ cups and blend ½ cup with a little pot liquor until smooth.
In a bowl, mix whipped cream cheese, sour cream, mayo, seasonings, hot sauce, and blended greens until smooth.
Fold in turkey meat, chopped greens, gouda, parmesan, and half the mozzarella. Add liquid 1 tbsp at a time if needed.
Let sit 5–10 minutes.
Spread into a greased cast iron skillet and top with remaining mozzarella.
Bake at 375°F (190°C) for 15–20 minutes, then broil 2–3 minutes until golden and bubbling.
Finish with a drizzle of hot sauce and smoked paprika.

Course🍤Appetizer

Diets🥩Carnivore...

Category🫕Dip

CuisineSouthern

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 7 weeks ago

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