Cooking Note: Commercially bagged collard greens are pre-washed and trimmed, which is a major time-saver. To use a fresh bundle of greens, clean the leaves by soaking them, sometimes several times, in cool to lukewarm water. Use a wooden spoon to swirl them around to help dislodge any residual grit clinging to them, completely draining and cleaning the sink in between soaks. Once the leaves are clean, fold each one along the thick center rib, tearing away the leaves before discarding the tough stalks. Stack the leaves and coarsely cut them into 1-inch-wide pieces.
Southern Lady Entertaining Tip: For a pretty presentation, stir the dip after baking and transfer to a favorite serving piece.