Ingredients

• 2  slices bacon
• 1  small sweet onion, chopped (about 1 cup)
• 1  medium red sweet pepper, seeded and chopped (3/4 cup)
• 1  lb. fresh collard greens, trimmed and coarsely chopped (6 cups)
• 3  cloves garlic, minced
• 1  8-oz. pkg. reduced-fat cream cheese (Neufchatel), cubed and softened
• 2  oz. reduced-fat Monterey Jack cheese, shredded (1/2 cup)
• 1/2  cup light sour cream
• 1/2  tsp. Cajun seasoning (optional)*
•   Thin bread sticks or vegetable dippers, such as sweet pepper strips

Directions

1. Preheat oven to 350 degrees F. In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.

2. Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. If desired, trim fatty part from bacon and discard. Crumble remaining bacon and add to collard mixture. Spread mixture in a 1-1/2-quart casserole dish or 9-inch pie plate.

3. Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks. Makes 3-1/3 cups (12 to 14 (1/4-cup) servings)

*Note: If you do not use the Cajun seasoning, add 1/4 teaspoon salt to dip.