2 cups cooked, chopped, drained fresh collards
1/2 cup bacon cooked and chopped
1/2 cup caramelized onions
1 cup slow roasted tomatoes, chopped
1/2 cup blue cheese crumbles
1 Tablespoon Kosher salt
1/2 Tablespoon freshly ground black pepper
1 Tablespoon Texas Pete
1/2 cup grated Parmesan cheese
8 oz softened cream cheese
1/2 cup good quality southern mayonnaise
1/4 cup sour cream

Pre-heat your oven to 350 degrees

Mix all ingredients together. Place in a baking dish.

Bake for 20 minutes or until bubbly. Serve with crackers, toast, chips or raw veggies. Great as a topping for baked potatoes. At Edible Piedmont we eat it with a spoon! 

For more Carolina recipes, visit Edible Piedmont. ​