Alabama Spinach Dip
Make this Top Chef-approved, scrumptious dip for your Duke's Mayo Bowl watch party or to pair with your bubbles to ring in the New Year!
½ cup Duke's mayonnaise
2 cups freshly grated Parmesan cheese
1 recipe Conecuh Collards (recipe found in Kelsey's new cookbook, Southern Grit OR 4 cups of your favorite cooked collards (leftovers if you have them!)
1 cup freshly grated aged Gouda cheese
1 cup panko bread crumbs
2 Tbsp unsalted butter, melted, plus more for greasing the dish
¼ cup fine ground cornmeal, for dusting the dish
Pork skins, tortilla chips, or pita chips, for serving
Preheat the oven to 350°F. In a large mixing bowl, fold the Parmesan and mayonnaise into the Conecuh Collards.
In a medium mixing bowl, toss together the Gouda, panko, and butter. Grease an 11 by 7 in. 2 qt casserole dish and dust with the cornmeal.
Pour the collard mixture into the dish, then top with the panko mixture.
Bake for 20 to 30 minutes, or until golden brown on top, bubbling, and brown on the edges. Serve hot with pork skins, tortilla chips, or pita chips.