Collard Green Dip

• 1 Tablespoon Olive Oil
• 2 bunches Fresh Collard Greens, Rinsed And Chopped
• 5 slices Bacon, Chopped
• 1/2 Sweet Onion, Chopped
• 2 cloves Garlic, Chopped
• 1/4 cups Dry White Wine
• 12 ounces, fluid Cream Cheese, Cut Into Pieces
• 8 ounces, weight Sour Cream
• 1/2 teaspoons Red Pepper Flakes
• Kosher Salt And Pepper To Taste
• 3/4 cups Freshly Grated Parmesan, Divided

1. Heat olive oil in Dutch oven at medium heat.
2. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary.
3. Remove to a separate bowl.
4. Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in the Dutch oven.
5. Saute onions in hot drippings until tender, about 4 5 minutes.
6. Add garlic and saute for another 30 seconds.
7. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from the bottom of the Dutch oven.
8. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese.
9. Season liberally with salt and pepper.
10. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.
11. Transfer to a lightly greased 1 1/2-qt.
12. baking dish (I used a sour dough bread bowl).
13. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
14. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned.
15. Sprinkle evenly with bacon.
16. Serve with toast points, pita bread, or tortilla chips.
17. Yields 4 cups.

olive oil, bacon, sweet onion, garlic, white wine, fluid cream cheese, cream, red pepper, salt, freshly grated parmesan

Taken from tastykitchen.com/recipes/appetizers-and-snacks/collard-green-dip/ (may not work)