Dippin' Into the BEST Collard Green Dip!

Okay, folks, look, don't trip

I know you guys looking around us in it. That's not A.B.'s kitchen, right? Listen, I'm standing next to my boy right here at Kelly Hunter

better known as the King of Foods, right? I ain't going to lie to y'all, you know what I mean? That name, you know what I mean

Do shit good with me? I don't know. But I'm going to say, hey, we the Kings of Food

There you go, there you go. All right, so listen, I'm out here in North Carolina. I'm in his kitchen, and listen, I'm going to let him take over so that I don't, you know

doing over talking, you know what we'll go over the agreedists and all of that. But he's going to tell you what we're making today

Take us out. That's right. This football season. Forget spinach dip, all that stuff for game day

We're going to do some collard green dip. I mean, listen, you're going to want to take spinach dip and forget about it, man

We're about to have some fun. Y'all ready? Come on, let's go. Man, we're about to go over this ingredients

Started with this collard green dip. Of course, we've got to have the greens. The collard greens, of course

You know, I got to say something, folks. Listen, I don't like to see my greens like this. So I got to ask you, did you cut these or did you buy these in the bag or already cut

Man, I'm bougie. Man, I had to cut up myself because I hate stems. Like whether it

It's a precise cut or not. One thing you will not see on here is stems

I hate stems. I cut these with my bare hands, baby. You know what I said? We got to do it the right way

Listen, if he wasn't my boy, I'd ask you right now, let me look in your trash, man. Let me find this

You know what I'm saying? You know, that's right. That's right. And we go in the trash

We're going to see nothing but stills, man, because I don't play by those stems. Then we got some smoked turkey

We're going to do an onion. Texas. This is my all-purpose joint. I can put this sucker on everything

Caribbean mustard. A dash, we're going to do a splash of apple cider vinegar

I always like to keep this once every blue boon. I like to keep this, that Lipton soup, that Lipton onion soup

Just a little dash of that. Then, of course, we're going to do the cream cheese, the mozzarella cheese parmesan

and a little bit of deuce mayo. Wait, wait, wait, wait, I got to come back over here now. All right, let's go

We already talked about the greens. Now, everybody know on my channel, I talk about we do not do bad cheese

But I got it for this right here. Only the reason I don't do it, you know what I don't do it, because it's got that

wax he just got that with that flour and wax on it so that it doesn't stick this is why I don't

because when you do real cheese and do it in a bag or a zip lock you know it'll stick together

but I got it for this right here this application I think this would be just fine I really

want to dress this right here hey look he got that dudes folks I put dukes in every now and

but you know I like that best tool man I got it what dukes helmin this is your tool of

choice I mean your backyard and we're going to get it though bro I'm gonna tell you so the man um I actually got on duce the last two years or so

I've been in hell it was my whole life but you know a lot of people here from Maryland Baltimore

different places like that and they put me on that Duke so I've been on that ever since

all right and then we got what tortillas right here I guess we're gonna cut you down you know Friday

you should get them going of course guys you you cannot have a dip

you cannot have a spinach dip colo green dip chicken you can have you gotta have

you gotta have some chips with it but we're not to go to the grocery store and just grab some

we're not gonna be lazy like that we're gonna make some homemade tortilla chips

lemon pepper actually it's gonna be fun. So that explains why he got this right here

Look, this is just lemming peri. Hey, this right here is fire. I make my own, but you know I stand by what he's doing right here

Everything that he has, I like, but if you guys know me, you see in my videos, these two right here

Oh, no, this one, this one, and this one. I'm gonna go out on the limb and say

that's why you picked these ingredients. You're right about this video. I got it, man, so we'll put all that there

Let's go ahead and clean this up. And then check this out, folks. He's trying to win me over right here

Hey, he didn't have. How long you had this knife, man? Man, I ain't gonna lie ahead for about two days. Oh, you just got it

But I just got it. I just got to suck in the mail. But I've been saying for how long have I told you, man, hey man, I got to get your knife

I can get your knife? I said, man, you cannot come to my boat and me not have your knife

So we got to cut with that knife today. I got it. So look, let's go ahead and clear this up

And then let's get started, folks. All right, so look, we didn't clean down to surface

And then I got ahead of myself, folks. Listen, I started already just shredding this down

I'm going to show you guys what I'm going to be doing with this, right? I'm going to go ahead and break this down. He has a tortillas

Hey, man, I feel like you got me out here on the head doing all the talking. You know what I mean? I'm about to say something right down, man

Once again, we're not going to the grocery store and grabbing tortilla chips out of the bag

If we're going to tailgate, we're going to tailgate the right way. Now, I'm not going to use no flour, no doughing

I'm not going to do any of that. But we are I am going to grab some tortillas, chop them boys up, frying, throw some little pepper

garlic on there. We about to have a good old time man I about to get started right now And I want to know man if you say you like me we boys and all that you got me working with cold smoke turkey You know it tough as I don know what

You know what I mean? Hey, we couldn't have never boiled this down just a little bit, bro? Mm

I got you covered next time. I got you covered next time. It's all good. Yes, sir

You know what? I'm saying that because it's the first time I ever, you know, had the turkey like this, I've never done it

You know, because it's always, when they come to the turkey parts, I'm putting them in, you know, my greens or something like that

You know, for the flavor. I am really interested in having this. this right here, bro. corn, you know what I mean

Because I don't even think that way to, like, change the skin to the college

You know what I mean? So I'm sure this is going to turn out to be everybody's favorite. Man, just like what Stan said from Martin

changed my life. Ha ha. I like that. Man, listen, I'm like a skin finale. I'm like

but man, from Forrest Gump, man. When it comes to skin, I put skin on everything

with this loose skin, where it's crunchy skin, however you want. Again, I sound like Bubber from

Forrest Gump, man. But, hey, I put my skin on everything, man. I like it like that way too

Now look, okay, look, I got these chunks of this, you don't smoke turkey, right

So I'm gonna go ahead and dice it down just a little bit. So look, I want you to look at that and tell me

do you want them smaller or not? No, that's good, that's good, that's good, that's good

I'm gonna say any finer than that, you want to get diced. No, no, no, I like it just like that

People get to taste that turkey. Hey, we're gonna. All right, now we go. Alright

A splash of Thanksgiving. splash the Thanksgiving field, you know what I mean

Man, we almost, it's almost that time, man. It's time to cook. We got the collard greens cut

You know, we got the corn tortillas cut. We got to smoke turkey cut, onions cut, cut, cut, cut

We are time to eat. Let's go. Hey, you know what? Before we get over there and go to the stove, I just want to talk about this

This is an artichoke first. I know you guys looking at it. And you know me, I like to have them props, right

So listen, I'm going to set this back here because this just represents our artichote. You know what I mean

But we're doing collard green. What do you say? What is it? It's collard green? What? collard green dip, not spinach dip

collard green dip. Got it. All right, man, so first we're gonna start saltering

but before we do any of that, we're gonna go ahead and pre-hid the oven

at 350 degrees. Make sure, that's gonna take about five minutes, so let's go and get started

So we're about to saute these collard greens. Man, we're gonna keep this super simple

Put this around medium, little higher than medium. We're gonna throw a little dash of olive oil in here

Let me go ahead and get this sucker open. All right, we're gonna throw ahead a dose of olive oil

Alright, we're gonna throw the, I like to use sweet onions. Throw that sucker in there

Man, we do some, we dice some smoked turkey. We're gonna throw some smoked turkey in there

One, two, three, we're gonna let us saute after the sautees a little bit. Then we're gonna go ahead and throw the greens on there

We're gonna have some fun. You know what I want to do? I just want to say this. This is for all the people that ask me

how come I'm always using like a camping burner or a burner. The purpose is for me to be able to have it so you guys can see everything that we do

Right? So when you see he's on the stove right here, it's kind of hard for

especially it's me and him. How are we going to do that? You're going to see the back, which is hard for the camera position

I just wanted to say that so some of you guys can just see it. All right, you see all these collard greens right here

It's going to cook down to probably about a fifth. So we're going to go ahead and just stuff the pan

with collared greens, so this sucker is going to cook down. We're going to add a little more and a little later

It's going to cook down a little bit. What I am going to add is Caribbean. mustard man um listen this sucker is amazing right i'm gonna go ahead and add maybe about six

tablespoons of that in there then my number one seller texas seasoning put this on your greens you

put that blankety blank on everything i can't curse on here but i'm gonna put some of that in there

and i'm just going to do maybe a half a capful of apple-sided vinegar just a half a cap full

and you know what y'all i lied i lied i like to use a little bit once in a while of the nipton

soup mix. I like to use a little bit of data there. That's my little secret what I'm making

Just all the type of stuff, man. What I'm hearing is, listen, what you're doing is you're building a whole lot of, you're building

layers on top of layers. I got it. Like, most people would use this, like sometimes they use

it to make what, hamburgers and all that for the flavor. Yeah, exactly. That you can be talking about, do you have any issue about not putting the lid on it

like making it, helping their steams or the weather? Oh, I mean, you can. You can

or whatever it would be Yeah you can I asking though man Oh no no no no no Actually it would probably work best if I add a lid on there But right now I got a look for the lid probably in the cabin somewhere So you know

but as this is cooked down, I'm going to just add the rest of this and just let that something cook. All right, so listen, I want you now to see how I look like in different stages, right

It's really ready to come off. That's nice and soft. And again, he did not put, you know, it didn't cover it

Look, let me go ahead and bring this, because we're taking this off anyway, right? Yeah. All right, so I'm gonna bring it right here

I want you guys to take a look at it. Right, you guys can see

It's hard to see like really the texture, but this is cool for greens

You know what I mean? You say this is the texture that we want, right

Yes, all right. Oh, my goodness. I'm not an expert on this

If you guys want to know why I'm not working on this stove, because this right here, scared me, man. scared me, man. I got to see you my friend. So you want me to just leave it over here

Uh-huh, yeah, leave me over here. So we go ahead and add the cream and all that fun stuff to it

All right, man, here's the fun part, man. You know, with the collardree dip, here's the dip part

We're going to add a little bit of mayonnaise. We're going to add, first we're going to add some

mayonnaise to the sucker. I'm going to probably do about maybe two big scoops, maybe two and a half

three. Bam, here we go. Then I'm going to use about a jar of some, um

of some cream cheese. Throw some cream cheese in there. Just throw that sucker in there like that

Then we're going to add a whole bag of mozzarella cheese and then a half a bag of Parmesan

We're going to mix it up to see what the consistency looks like

And then we're going to go from there. And then as soon as we can have the consistency to our liking

or to my liking, then we're going to throw that sucker right back in the oven

and let it cook for about 15 minutes. So we can have us some good game day, good eating

Hey, you know what? I'm going to go ahead and move these out to the way, man, because they're starting to kill me. You know what I mean

And I'll be the main one trying to have a prop. Let's put these up. Ready yet, we can go in your backyard and throw these around and play catch, huh

Yeah. And I'm going to be honest with y'all, guys, I'm one of those cooks where I taste as I go

So I'm just not going to say, oh, it looks good. Let's throw it in the oven

I'm going to taste it first. So if I need to add any modifications to it, I don't want to do that because when I cook

I like to be the start of show as far as taste-wise or whatever the hits me to be. So I'm going to look at the consistency first

but I am going to taste it. You throw that second back in the oven. Hey, man, what you just said

homie is the only way you cook. You must taste as you go. I see so many people

when they finish their dishes, they add something to it. Unless it's sodium

You know what I mean? I like to tell everybody. I use so much sodium, but I'm trained for it

At that, you want more, do it on your own plate. That's right. It's better to add salt to take away salt

Hey, you know what? Now that I see it looking like this, look, that's the way it should be. Man, listen, I'll thumbed up with this

Hey, y'all come in here and take a look at that right here. But you know me, if I do anything like that, what would I level that up with

You all know, I had their bacon in that. Mmm. Ooh, come on

Hey, listen, when the cameraman starts saying stuff like that, you know he'd been around too long

You know what I'm saying? Hey, and that they're doing, that's right. All right, guys, man

Now, before we throw this suck in the oven, I like to taste my food before I make sure that it's right

So let's go ahead and taste them to make sure we need to do these modifications. or is it good the way it is

Let's see, let's see. Let's see. And we ain't done yet either. Mm-mm

Now throw that stuck in the oven, so let it marinate. About to have some good old tailgate food

Y'all ready? I'm sorry if you looked at my face, I heard my tone. I was like, hey, it is good

Not right there, fire. Let's go ahead and finish it up. Put it in that oven and let's do it's time

Okay, folks, look, this is done. I don't know if we really put a time on it

You know what I mean? I don't know what you're seeing like an exact time. We said between 15 to 20

This is more like, this is really 20 to 22. So if you guys come on here and take a look at this right here

just like Kevin Hart said, somebody come here and take a look at it. You see that right there

When it starts to look like this, this is when you want to take it out. You know what I mean? So I'm going to go ahead and just break this cap on it like that

Oh, man, this is right, bro. Just the aromatic that comes up off of this is right

You know what I mean? Oh, and you know what? a little bit of extra turkey I gonna go ahead and give up to Rio You know anything that I do folks I like to do it more on the meaty side You know what I saying So we added that to it And look at that right there

Tell me you wouldn't get some of that. All right, man. Hey, it's time to cook these tortilla chips

Man, that grease is hot and ready to go. Let's go. Now, we're just going to put about this amount

because we don't want to stuff them. We want them suckers to cook evenly. We're going to as soon as they get brown and crispy

we're going to take them out and sprinkle some. with that good old lemon pepper seasoning on that boy

All right, the chips are done. The chips are done. We're about to pour it into this pot right here

I just pot this bowl. Like my dog chef Ray, say sizzle, sizzle, pop, pop

Light Luke, now it's time to make it drop. We're going to go ahead and throw these chips in this bowl

And now it's time for the fun part. This is my favorite part right here. Favorite part

Now we're about to put some seasoning on that boy, lemon pepper garlic

It's hunting is lemon pepper garlic. Let's go ahead and shake this sucker, man. We're going to go ahead and toss it up, like what Tupac say

toss it up. I'm going to just throw a little more living pepper on that boy

All right, let me go ahead and taste real quick. Change my life

Hey, man, of course you're going to say that. You know what, let me get over. Go ahead, go ahead, go ahead

Hey, I don't want to die, man. Go ahead, go ahead, go ahead. All right, let's see, go ahead, go ahead

I got to say this

I get here, I see you at home, all that. All that

What, they fire, folks. Okay, folks, look, we're done

If you can look right here, look, I got a chip already in there. He had to, like, pop my hand and tell me, hey, homie, we got to finish this video

Now, what I want to tell you is, I've already tasted. I'm not going to fake no funk. This right here is fire

I'm going to say this for all the people. that really love collard greens. If you do, you probably would never have it no other way

You know, this right here is going to be one of the premier dips back in my house. You know what I mean

So listen, I'm not going to over-target, homie. I say it's great. Go ahead and let's get it

I'm going to go ahead and take this one right out. Let's get it, man. Once again, like I said, man, this game day of holiday, man

That collardree dip, you can't beat it. Hey, right off the back, when you say holiday, I think about Christmas

This would be great to put this off. the family, everybody around, tell the stories, all that

Well, you can't beat this. Hey, that's all she wrote, man. No more talk, man

I'm ready to get down, man. Hey, y'all come and grab some, man. I can't eat this by myself

Okay, folks. What I can't tell you is that right. there is truly, truly, truly fire, right

So, I'm gonna say this right now, man. Hey, thanks for having me. Bro, thanks for showing me for something new

And welcome to the Queen City, man. That's right. And listen, all this information to be right here

I don't know if it's here, across my face, across my chest or whatever, but that's Kelly Hunter, the King of Foods

And don't forget you guys can tap me in and check him out down in the description box below. Hey, what that being said, you know

Anything you want to say? Are you good? Man, listen, man, once again, thank you for coming to the Queen City, man

We've got a good time this weekend. I'm going to show him to a few of the eateries, man. And you know, thank you for having me, man

We out. You heard it? We out. Peace