New Year's Day Good Fortune Dip |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) butter |
1 15 ounce(s) can black-eyed peas, drained |
1 15 ounce(s) can hoppin' john mixture, drained |
1 large bunch(es) collard greens, washed, stemmed and chopped |
4 ounce(s) cream cheese, softened |
1 small can(s) diced tomatoes and corn (about 6 ounces), drained |
2 green onions, tops included, sliced, divided use |
3 teaspoon(s) hot sauce |
1 small piece(s) of seasoning meat (such as streak of lean pork) |
5 piece(s) pancetta, cubed, sauteed and drained |
1 cup(s) sharp cheddar cheese, finely shredded |
1/2 cup(s) sour cream |
4 to 5 thinly sliced pieces of prosciutto, chopped |
3 quart(s) water |
Directions:
1. To cook the collards, bring water to a boil. Add collards, seasoning meat, butter and hot sauce. Reduce heat to medium, cover and cook, stirring occasionally, for about one hour, until collards are tender. Remove from heat and drain well.
2. Heat oven to 375 degrees. Process the can of black-eyed peas in a food processor until smooth. Combine with the can of Hoppin' John. Spread mixture in bottom of an ungreased 8-inch baking dish. Top with the collards. Sprinkle with chopped prosciutto.
3. Combine cream cheese and sour cream; spread over the prosciutto. Combine tomato and corn with half of the green onions. Spread over the cream-cheese mixture. Top with cheddar. Cover dish with foil and bake 20 minutes.
4. Uncover dish and bake 8 to 10 minutes, until bubbly. Before serving, garnish with remaining green onions and the sauteed pancetta pieces. If desired, serve with corn-bread crackers or sliced fresh corn bread.
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