Thaw your leftover collard greens, drain and squeeze out excess moisture.

Finely chop the collard greens. 
In a mixing bowl combine the sour cream, mayonnaise, Knorr vegetable mix and cracked black pepper.

Add the collard greens and combine with the rest of the ingredients.
Add the dip mixture to the prepared bread bowl or serving dish. Refrigerate until ready to serve.

This dip recipe is easy and versatile. I kept things simple by using what I had on hand in my pantry. You can easily dress this up by adding diced red pepper, sautéed diced onion or bacon.