Southern Collard Green Dip

I’ll be honest—I used to think collard greens were only meant to be served as a side dish at Sunday dinner, simmered for hours with ham hocks. That’s how my grandma made them, and that’s basically the only way I knew they existed.

Then I tried spinach artichoke dip at a party once, and something clicked. If spinach works in a creamy, cheesy dip, why not collard greens? They’re hearty, they hold up well to heat, and they’ve got way more flavor than spinach if you ask me. So I grabbed a bag of frozen collards from the store and got to work. Turns out, collard greens make an incredible dip—especially when you mix them with plenty of cheese, a kick of hot sauce, and some tangy Rotel tomatoes.

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What Kind of Collard Greens Should I Use?

For this dip, frozen chopped collard greens are actually your best bet since they’re already prepped and ready to go. Fresh collard greens will work too, but you’ll need to wash, stem, chop, and blanch them first, which adds extra time to your prep. If you do go the fresh route, you’ll need about a pound of fresh greens to equal one package of frozen. Make sure to squeeze out as much liquid as possible from your collard greens before adding them to the dip, whether you’re using frozen or fresh, since excess water can make your dip runny instead of thick and creamy.

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Options for Substitutions

This dip is pretty forgiving, so feel free to make these swaps based on what you have in your kitchen:

• Collard greens: Frozen spinach or kale work great here. Just make sure to thaw and squeeze out as much liquid as possible before using, otherwise your dip might turn out watery.
• Shallot: If you don’t have shallots, use about 1/4 cup of diced yellow or white onion instead. They’ll give you a similar flavor, just slightly stronger.
• Monterey Jack cheese: You can swap this with white cheddar, mozzarella, or even pepper jack if you want extra spice. Just stick with a good melting cheese for that creamy texture.
• Sour cream and mayonnaise: Greek yogurt can replace the sour cream for a lighter option, and you can use all mayo or all sour cream if you only have one on hand. The dip will still be creamy and tasty.
• Rotel tomatoes: Regular diced tomatoes with a diced jalapeño or some red pepper flakes will work if you can’t find Rotel. You can also use fresh tomatoes – just dice them small and drain well.

Watch Out for These Mistakes While Cooking

The biggest mistake with collard green dip is not draining the greens thoroughly after cooking – excess water will make your dip watery and prevent it from getting that thick, creamy texture you want, so squeeze them in a clean kitchen towel or press them firmly in a colander.

Don’t skip the flour mixed with the Monterey Jack cheese, as this helps prevent the cheese from separating and getting greasy during baking.

Another common error is adding the collards while they’re still hot, which can cause the sour cream and mayo to break down, so let them cool for a few minutes first.

If you’re broiling at the end for extra browning, watch it closely – cheese can go from golden to burnt in less than a minute, so stay by the oven and pull it out as soon as you see the color you like.

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What to Serve With Collard Green Dip?

This dip is perfect for scooping up with tortilla chips or pita chips, which hold up well to the creamy, cheesy texture. I love serving it with a platter of fresh veggies like bell pepper strips, celery sticks, and carrot rounds for anyone who wants a lighter option. Crackers like Ritz or Club crackers also work great if you’re going for something a bit more buttery and rich. If you’re serving this at a party, consider putting out some toasted baguette slices or even some corn chips to give your guests plenty of dipping choices.

Storage Instructions

Store: Keep any leftover collard green dip in an airtight container in the fridge for up to 4 days. It’s one of those dips that actually tastes even better the next day once all the flavors have had time to hang out together.

Freeze: This dip freezes pretty well for up to 2 months. Just let it cool completely first, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge before reheating.

Reheat: Warm the dip in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again. You can also microwave individual portions for a minute or two, stirring halfway through. If it seems a bit thick after storing, just stir in a splash of milk to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 55-65 g
• Fat: 120-135 g
• Carbohydrates: 35-45 g

Ingredients

• 1/2 cup mayonnaise
• 1 tsp hot sauce (Frank’s RedHot or your preferred brand)
• 15 oz frozen chopped collard greens (thawed and excess moisture squeezed out)
• 1/2 tsp black pepper
• 8 oz Monterey Jack cheese (shredded)
• 1 garlic clove (freshly minced)
• 1/2 cup Rotel tomatoes
• 3 tbsp shallot (minced into 1/8-inch pieces)
• 1 tsp olive oil
• 1/4 cup Parmesan cheese (freshly grated for best flavor)
• 1 tsp flour (helps thicken the dip)
• 1/2 tsp salt
• 1/2 cup sour cream (I use Daisy brand)

Step 1: Prepare the Collard Greens and Build the Aromatics

• 15 oz frozen chopped collard greens
• 1 tsp olive oil
• 3 tbsp shallot
• 1 garlic clove

Thaw the frozen collard greens if not already done, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible—this prevents a watery dip.

While squeezing, heat the olive oil in a small skillet over medium heat.

Add the minced shallot and garlic, stirring frequently for 2-3 minutes until fragrant and softened but not browned.

The aromatics will infuse the oil with flavor that carries through the entire dip.

Step 2: Mix the Dip Base with Cheese and Seasonings

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp hot sauce
• collard greens and shallot-garlic mixture from Step 1
• 1/2 cup Rotel tomatoes
• 6 oz Monterey Jack cheese

In a large bowl, combine the mayonnaise, sour cream, flour, salt, black pepper, and hot sauce.

Stir in the prepared collard greens from Step 1 along with the cooked shallot and garlic mixture.

Add the Rotel tomatoes with their juices and fold in 6 oz of the shredded Monterey Jack cheese (reserving 2 oz for topping).

The flour acts as a thickener and helps prevent the dip from becoming too wet during baking.

I find this approach keeps the texture creamy rather than soupy.

Step 3: Transfer to Baking Dish and Top with Cheese

• dip mixture from Step 2
• 2 oz Monterey Jack cheese
• 1/4 cup Parmesan cheese

Transfer the dip mixture to a 9×13 inch baking dish or similar size casserole, spreading it into an even layer.

Top with the reserved 2 oz Monterey Jack cheese, then sprinkle the freshly grated Parmesan cheese evenly over the top.

The dual cheese topping will create a golden, flavorful crust while the Parmesan adds a nutty depth.

Step 4: Bake and Finish the Dip

• assembled dip from Step 3

Bake at 350°F for 25-30 minutes until the dip is heated through and bubbling at the edges.

For a more golden, browned top, turn on the broiler for the last 2-3 minutes, watching closely so the cheese doesn’t burn.

I like to broil just until the top is lightly browned and crispy—this adds a wonderful textural contrast to the creamy dip.

Southern Collard Green Dip

Delicious Southern Collard Green Dip recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 cups of dip

Calories 1625 kcal

Ingredients

  

• 1/2 cup mayonnaise
• 1 tsp hot sauce (Frank's RedHot or your preferred brand)
• 15 oz frozen chopped collard greens (thawed and excess moisture squeezed out)
• 1/2 tsp black pepper
• 8 oz Monterey Jack cheese (shredded)
• 1 garlic clove (freshly minced)
• 1/2 cup Rotel tomatoes
• 3 tbsp shallot (minced into 1/8-inch pieces)
• 1 tsp olive oil
• 1/4 cup Parmesan cheese (freshly grated for best flavor)
• 1 tsp flour (helps thicken the dip)
• 1/2 tsp salt
• 1/2 cup sour cream (I use Daisy brand)

Instructions

 

• Thaw the frozen collard greens if not already done, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible—this prevents a watery dip. While squeezing, heat the olive oil in a small skillet over medium heat. Add the minced shallot and garlic, stirring frequently for 2-3 minutes until fragrant and softened but not browned. The aromatics will infuse the oil with flavor that carries through the entire dip.
• In a large bowl, combine the mayonnaise, sour cream, flour, salt, black pepper, and hot sauce. Stir in the prepared collard greens from Step 1 along with the cooked shallot and garlic mixture. Add the Rotel tomatoes with their juices and fold in 6 oz of the shredded Monterey Jack cheese (reserving 2 oz for topping). The flour acts as a thickener and helps prevent the dip from becoming too wet during baking. I find this approach keeps the texture creamy rather than soupy.
• Transfer the dip mixture to a 9x13 inch baking dish or similar size casserole, spreading it into an even layer. Top with the reserved 2 oz Monterey Jack cheese, then sprinkle the freshly grated Parmesan cheese evenly over the top. The dual cheese topping will create a golden, flavorful crust while the Parmesan adds a nutty depth.
• Bake at 350°F for 25-30 minutes until the dip is heated through and bubbling at the edges. For a more golden, browned top, turn on the broiler for the last 2-3 minutes, watching closely so the cheese doesn't burn. I like to broil just until the top is lightly browned and crispy—this adds a wonderful textural contrast to the creamy dip.