This Southern-style baked collard dip is the kind of simple, crowd-pleasing recipe that earns a permanent place in your potluck rotation. It takes the familiar savory depth of collard greens and folds it into a creamy, cheesy baked dip with very little effort, making it ideal for cookouts, game days, church suppers, or any gathering where warm comfort food disappears fast.
Serve this dip hot with sturdy tortilla chips, toasted baguette slices, buttery crackers, or celery sticks for contrast. It also fits right in beside barbecue, smoked meats, fried chicken, pimento cheese, and other classic Southern party dishes, and a little hot sauce on the side is a welcome touch for guests who like extra heat.
Southern 4-Ingredient Baked Collard Dip
Servings: 8
Ingredients
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
1 can (14.5 ounces) seasoned collard greens, drained well and roughly chopped
2 cups shredded sharp cheddar cheese, divided
Directions
1. Preheat the oven to 375°F and lightly grease a small baking dish or 8-inch cast iron skillet.
2. In a medium bowl, stir together the cream cheese and mayonnaise until mostly smooth, then mix in the drained collard greens and 1 1/2 cups of the cheddar cheese.
3. Spread the mixture evenly into the prepared baking dish or skillet and top with the remaining 1/2 cup cheddar cheese.
4. Bake for 20 to 25 minutes, until hot and bubbly around the edges and the cheese on top is melted and lightly golden.
5. Let the dip rest for 5 minutes before serving so it thickens slightly, then serve warm with chips, crackers, or toasted bread.
Variations & Tips
Add a little heat: Stir in a few dashes of hot sauce, a pinch of cayenne, or some chopped pickled jalapeños if you want a spicier version that still keeps the original recipe easy.
Drain the greens well: Collards hold moisture, so press out excess liquid before mixing them into the dip. This keeps the texture rich and creamy instead of thin or watery.
Try a different cheese: Sharp cheddar gives the dip a classic flavor, but pepper jack, smoked cheddar, or a cheddar-monterey jack blend also work nicely if that is what you have on hand.
Make it ahead: You can mix the dip a day in advance, cover, and refrigerate it unbaked. When ready to serve, add the final cheese topping and bake until hot and bubbling, adding a few extra minutes if it goes into the oven cold.