Cajun Bacon Collard Green Dip by Chef Sean Andre

Good day my fellow foodies! Thanks for Eating With Chef Sean. Today I have a really quick recipe for you that will blow your mind. My Collard Green dip is the life of the party at any southern barbecue or cocktail party. Give it a try and let me know how you like it! Live long and Eat well! 

Chef Sean Andre'

¼ cup butter

2 cloves garlic, chopped

¼ cup bacon, cooked, rough chopped

1 shallot, chopped

1/4 cup all-purpose flour

1 quart heavy whipping cream

1 cup freshly grated Parmesan

1 cup shredded Cheddar

3 TBL Sriracha

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 lemon, juiced

1.5 lbs. frozen collard greens, thawed and drained (2 boxes)

1 cup artichoke hearts, drained and coarsely chopped

Render bacon in a sauce pan until completely cooked. Drain oil and reserve on the side. Melt butter in the saucepan over medium heat. Add garlic and shallots to the pan and cook until al dente. Add in cooked bacon and cook for one minute. Stir in the flour and cook for one minute. Flour should reach a light brown color but do not burn. Slowly whisk in the cream and stir until the sauce thickens. Increase the heat and whip until all of the flour has been incorporated. Be sure there are not any lumps present. Add in the cheese and stir until it has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Gently fold in the collard greens and artichoke hearts. Continue to heat the dish until properly thickened. Add Salt and pepper to taste.

Serve with pita bread.

Recipe Courtesy of Chef Sean Andre’ #eatingwithchefsean