Warm Collard & Jalapeno Ranch Dip

Serves 4-6 | Finish in 30 minutes

Dips are easy to make and are a familiar favorite for many. Greens, such as collards, turnips, and kale, work well as dip ingredients.


2 cups vegetable broth
1 Tbsp. Litehouse® Instantly Fresh Red Onion
1 tsp. Litehouse® Instantly Fresh Garlic
1 10-oz. package chopped collards
½ cup Litehouse® Jalapeno Ranch Dip
1-2 tsp. Fresh Jalapenos, minced
Litehouse® Artisan Blue Cheese Center Cut or Litehouse® Blue Cheese Crumbles
4 tsp. breadcrumbs or panko crumbs


Pour vegetable broth into saucepan. Add Litehouse® Instantly Fresh Red Onion and Litehouse® Instantly Fresh Garlic to broth and allow to rehydrate for 1 minute before adding collards. Cook collards, according to package directions, until done. Drain collards in a colander then transfer greens to a clean, non-textured dishtowel. Roll greens in towel to reduce moisture (which would make the dip too wet). Pre-heat oven to broil. Transfer greens to large glass bowl. Add Litehouse® Jalapeno Ranch Dip and fresh jalapenos. Stir to mix ingredients. Transfer prepared ingredients to an oven-safe serving bowl or to oven-safe individual serving dishes. Slice Litehouse® Artisan Blue Cheese Center Cut in half. Crumble cheese and sprinkle, along with breadcrumbs, on top of the uncooked dip. Put dip under broiler for 1-2 minutes or until the breadcrumbs are toasted and the cheese is melted. Serve with chips and a variety of finger-sized vegetables such as mini carrots and celery sticks.

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