Dip for the Soul: Dub Shack BBQ Presents Collard Green Dip

During spring break, we intentionally sought out the local eateries in Myrtle Beach to escape the dread of constantly eating McDonald's and other common fast food restaurants you can hit with a rock in almost any direction. Most of the local stuff was pretty okay, and next time I need to bring not only a little more money but also passengers who are able to get me a positive return from eating any of the all-you-can-eat calabash seafood buffets up and down Kings Highway. One item in particular stuck out as something worth replicating is the collard green dip from Big Mike's Soul Food just a few blocks away from The Breakers resort - and highly recommended by one of the company's maintenance crew members. 

For the low, low price of $10 this is the most interesting dip I've had in some time. In the meantime,  hold your ice cold beer and watch your friendly pitmaster at work.

INGREDIENTS 

Collard greens (1 lb)

Cream cheese (8 oz)

Swiss cheese, shredded (3/4 c)

Worcestershire sauce 

Hot sauce

Mayonnaise (1/2 c)

Grated Parmesan cheese

Your favorite SPG rub 

Half an onion, finely diced (optional)

Baguettes or sturdy tortilla chips for dipping 

Of course, ingredients can be adjusted to your party or family who showed up to snack on Barbecue Sundays before the featured presentation is served. 

STEP ONE. Like most dips, this is a dump and go recipe. Since I am also known for doubling recipe sizes for mass consumption during Barbecue Sundays in the neighborhood, find a medium to large aluminum disposable pan and add the softened cream cheese, mayo, Swiss and Pamesan cheeses, a splash of both hot and Worcestershire sauces, and the salt/pepper/garlic barbecue rub. If you are needing to evade vampires, feel free to load up with minced garlic instead but make sure the salt and pepper combos are equal. Fold in the collard greens until it is satisfactory. 

STEP TWO. Light the grill to a medium high heat of at least 375 degrees. Hint: Wave your hand over the lit charcoals. If you have to move your hands quickly over the burning embers, then it is time to bring the future dip to the grill. Those who use pellet and electric grills, set your dials to 375 and grab me a Pawleys Island Gray Man stout: That may be the hardest part of this cook for you. Once to temperature, top with more Swiss and Parmesan cheeses and set directly above the coals. Feel free to stir every fifteen to twenty minutes until the mixture is fully melted and bubbly. 

STEP THREE. Remove from the grill and wait only a few minutes before serving with those baguettes and/or sturdy tortilla chips. 

From both of our trips to Myrtle Beach, my wife and I have tried to make it a priority to eat as the locals do instead of sticking out like sore thumbs as tourists tend to do running through the same drive-thru windows we have at home. Thanks to Big Mike's Soul Food* for putting this dip into my life, and if you're in this part of the country, make it a priority to stop over there for lunch or dinner! Parking might be a bit scarce but the vibe inside and outside at the picnic tables is well worth it. As always, thanks for reading this post. Try this one out as a snack prior to Mother's Day dinner or any Sunday after church whenever friends and family get together.  Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

*Address for Big Mike's Soul Food 

504 16th Avenue N

Myrtle Beach, SC 29577

843.712.2048