Cheesy Collard Green Dip - The Local Palate

Ingredients

• ½ pound collard greens, roughly chopped
• 1 tablespoon canola oil
• 1 tablespoon chopped pickled jalapeño peppers
• ½ red bell pepper, chopped
• ½ red onion, chopped
• ½ yellow onion, diced
• 2 garlic cloves, diced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup light beer
• ½ teaspoon brown sugar
• ½ teaspoon paprika
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne
• ¼ teaspoon mustard powder
• 1½ cups cream cheese
• 1 tablespoon Crystal hot sauce
• 2 Roma tomatoes, charred, peeled, and diced*
• 1½ teaspoons red pepper flakes
• ¼ cup sour cream
• 1 tablespoon apple cider vinegar
• Zest and juice of 1 lemon
• ¼ cup shredded yellow cheddar
• Crackers, chips, and crudité for serving
• *To char tomatoes, broil until blackened on all sides. Once they’re cool, you should be able to peel them easily.