Best Ms Winkys Collard Green Dip Recipes

Crispy Coated Mushrooms with Green Dip image

Provided by Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 13

1/2 cup plain unsweetened plant-based yogurt (I used coconut)
3 tablespoons flat-leaf parsley leaves
1 tablespoon fresh lemon juice
1 clove garlic, crushed
Flaky sea salt
2 tablespoons Worcestershire sauce
4 large portobello mushrooms, cut into 1/2-inch strips
1 cup all-purpose flour (you can also use gluten-free flour)
1 cup cornstarch
1/4 cup Cajun seasoning or similar seasoning
1/2 cup plain unsweetened plant-based yogurt (I used coconut)
1/2 cup cold fizzy water (sparkling water)
Vegetable oil, for frying

Steps:

For the green dip: Blitz the yogurt, parsley, lemon juice, garlic and a pinch of salt together in a mini food processor or blender until the mixture is smooth and turns a vibrant green.
For the mushrooms: Drizzle the Worcestershire sauce over the sliced mushrooms in a large bowl, toss to evenly coat and set aside.
Mix the all-purpose flour, cornstarch and Cajun seasoning together in a medium bowl. Mix together the yogurt and fizzy water in another bowl until smooth.
To triple coat the mushrooms, working in batches, first dip in the flour mixture, then coat in the yogurt mixture and then back to the flour mix once again, so they are evenly coated. Repeat until they are all coated.
Heat approximately 1 inch of vegetable oil in an extra-large nonstick saute pan over medium-high heat. Working in batches, add the mushrooms and fry until golden brown and crispy, about 3 minutes on each side. Remove from the pan using tongs and lay on a paper towel-lined sheet pan to drain any excess oil.
Arrange the mushrooms on a platter. Pour the dip into a bowl. Serve.

Collard Green and Artichoke Dip image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

4 tablespoons butter
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup all-purpose flour
1 pint heavy whipping cream
2/3 cup freshly grated Parmesan
1/2 cup shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
Dash hot sauce
Dash Worcestershire sauce
2 (10-ounce) boxes collard greens, thawed and drained
1 (14-ounce) jar artichoke hearts, drained and coarsely chopped

Steps:

Preheat oven to 425 degrees F.
Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
Serve this dip with baked pita chips.