1 bunch collard greens, thick stems removed and coarsely chopped
1/3 cup chicken stock
1 tbsp olive oil
pinch red pepper flakes
8 ozs lite cream cheese, removed from fridge 30 minutes before preparing
½ cup low fat sour cream
½ tsp cajun seasoning mix
1 tsp cumin
salt to taste
Heat a large skillet with oil spray on medium high. Add the bacon, cook until crispy on both sides, about 10 minutes. Remove bacon to a paper towel lined plate to cool. When the bacon has cooled, crumble it into bite sized pieces.
Wipe the heavy bacon grease from the skillet, then heat the olive oil on medium. Add the onions, cook until they are soft about 5 minutes.
Gradually stir the collard greens into the skillet, stirring gently to combine with the onion. Add the chicken stock and red pepper flakes, cover, and simmer on medium low for about 15 minutes.
Add the garlic to a food processor and give them a brief whir to mince. Add the cream cheese and sour cream, then pulse the processor again to combine with the garlic.
Use a slotted spoon to scoop the cooked collard greens and onion into the food processor. Reserve a teaspoon or so of the bacon, then put the remainder into the food processor with the greens. Puree until the greens are well combined with the cheese.
Add the cajun spice, cumin and cayenne to the dip. Puree again to incorporate the spices.
To serve, scoop some of the dip into a bowl, and top with the reserved bacon bit. Serve with pita chips…and sparkling wine, if you are so inclined!