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chef name

Jess Bograd
Senior Director Culinary
City Barbeque

Southern-Style Mozzarella and Collard Dip

Recipe courtesy of Jess Bograd
Sponsor: California Milk Advisory Board

Servings: 24


  • 10 oz Real California butter
  • 5 c yellow onion, diced
  • 5 c red pepper, diced
  • 2 1/2 c jalapeño, diced
  • 5 lb collard greens, destemmed and chopped
  • 2 1/2 Tbsp kosher salt
  • 2 1/2 Tbsp black pepper
  • 1 1/4 c apple cider vinegar
  • 1/3 c hot sauce
  • 2 1/2 lb Real California cream cheese
  • 2 1/2 qt Real California heavy cream
  • 3 3/4 lb Real California whole milk mozzarella cheese, shredded
  • 2 1/2 c grated Real California Parmesan cheese


  • Pretzels
  • Granny Smith apples, cut into wedges
  • Carrot sticks
  • Crostini


  1. In a large rondo or tilt skillet melt the butter over medium heat.
  2. Add the onion, red pepper and jalapeño, stirring to combine. Sweat the vegetables for 5 to 10 minutes.
  3. Add the collard greens, stirring until wilted slightly, about 10 to 15 minutes.
  4. Season with salt, pepper, vinegar and hot sauce. Continue stirring until the collards are tender.
  5. Stir in the cream cheese until just melted. Add the cream and bring to a simmer.
  6. Fold in the mozzarella and Parmesan cheeses. Stir until completely melted.
  7. For each order, serve 6 oz of the dip warm with a variety of dippers.

Chef Notes

Dip can be prepared ahead of time, chilled and pre-portioned to reheat to order. Dip can also be used as a sauce/topping for entrées or spread for sandwiches.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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