Jess Bograd
Senior Director Culinary
City Barbeque
Southern-Style Mozzarella and Collard Dip
Recipe courtesy of Jess Bograd
Sponsor: California Milk Advisory Board
Servings: 24
Ingredients
- 10 oz Real California butter
- 5 c yellow onion, diced
- 5 c red pepper, diced
- 2 1/2 c jalapeño, diced
- 5 lb collard greens, destemmed and chopped
- 2 1/2 Tbsp kosher salt
- 2 1/2 Tbsp black pepper
- 1 1/4 c apple cider vinegar
- 1/3 c hot sauce
- 2 1/2 lb Real California cream cheese
- 2 1/2 qt Real California heavy cream
- 3 3/4 lb Real California whole milk mozzarella cheese, shredded
- 2 1/2 c grated Real California Parmesan cheese
Dippers
- Pretzels
- Granny Smith apples, cut into wedges
- Carrot sticks
- Crostini
Directions
- In a large rondo or tilt skillet melt the butter over medium heat.
- Add the onion, red pepper and jalapeño, stirring to combine. Sweat the vegetables for 5 to 10 minutes.
- Add the collard greens, stirring until wilted slightly, about 10 to 15 minutes.
- Season with salt, pepper, vinegar and hot sauce. Continue stirring until the collards are tender.
- Stir in the cream cheese until just melted. Add the cream and bring to a simmer.
- Fold in the mozzarella and Parmesan cheeses. Stir until completely melted.
- For each order, serve 6 oz of the dip warm with a variety of dippers.
Chef Notes
Dip can be prepared ahead of time, chilled and pre-portioned to reheat to order. Dip can also be used as a sauce/topping for entrées or spread for sandwiches.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
