Creamy Collard Greens Dip With Shito

Cooking Dawn Burrell’s creamed greens is an exercise in extracting as much flavor as possible, as economically as possible: With the trinity of garlic, onion and bell pepper, the dip’s flavor profile is distinct, but the collard greens and shito, a chile sauce from Ghana, are still allowed to shine. This dip can be served as an appetizer, side dish or as the star of a series of smaller plates. And its texture is both inviting and distinct, creamy and wholly spiced. Ms. Burrell serves the dip with crunchy fritters made with rice and fonio, a tiny grain popular throughout West Africa. Pairing the dip with a baguette, a bowl of tortilla chips or slices of toasted bread would also make a solid meal.  —Bryan Washington

Ingredients

• ¼

  cup canola or olive oil

• 1

  yellow onion, diced

• 1

  red bell pepper, finely diced

• 1

  jalapeño, finely diced (seeded if desired)

• Kosher salt and black pepper

• 5

  garlic cloves, minced

• 1

  cup chicken stock

• 2

  cups heavy cream

• 4

  ounces cream cheese

• ½

  cup plus 2 tablespoons shito (see Tip)

• 4

  cups chopped and drained braised, canned or thawed frozen collard greens (see Tip)

• 2

  cups shredded white Cheddar (8 ounces)

• 1

  teaspoon fresh lemon juice

• ½

  cup panko bread crumbs

• Sliced baguette (optional), for serving

Preparation

1. Heat the broiler with the rack 6 to 8 inches from the heat source.
2. Heat oil in a large, deep skillet over medium-high. Add onion, bell pepper and jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned at the edges, 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.
3. Deglaze the pan by adding chicken stock and stirring and scraping up browned bits. Add heavy cream and cream cheese and simmer, stirring occasionally, until cream cheese is melted. Add 1/2 cup shito and stir to combine, then stir in collards. Reduce heat to medium and simmer rapidly, stirring occasionally, until liquid is reduced to a thick, creamy consistency that coats the greens without being soupy, 5 to 7 minutes.
4. Remove from heat and add 1 1/2 cups Cheddar and the lemon juice. Stir until cheese melts. Season to taste with salt and pepper. You can keep the dip in the skillet if the pan is ovenproof, or transfer the dip to a 2-quart baking dish and spread evenly. Combine panko with the remaining 1/2 cup Cheddar and sprinkle over the dip. 
5. Broil until golden on top, 1 to 2 minutes. Remove from oven and spoon remaining 2 tablespoons shito over dip. Serve hot or warm, with baguette, if you’d like.