We may be a week in to the new year but it's never too late for a little New Year's luck! This New Year's Good Luck Dip adapted by Rebecca of Ezra Pound Cake from a Better Homes and Gardens New Cookbook recipe tastes like a decadent dip but is actually packed full of healthy, collard green goodness. For those of you looking to stay faithful to your New Year's Resolution, try substituting non-fat greek yogurt for the sour cream or cutting out the bacon.

New Years Good Luck Dip

Makes 12-14 1/4 cup servings

Adapted by Rebecca of Ezra Pound Cake from "Better Homes and Gardens New Cookbook"

2 slices bacon 1 small sweet onion, chopped (1 cup) 1 medium sweet pepper, seeded and chopped (3/4 cup) 1 lb collard greens, trimmed of stalks and veins and finely chopped (6 cups) 3 cloves garlic, minced 1 8 ounce package reduced fat cream cheese cubed and softened 1/2 cup low fat montery jack or parmesan cheese, shredded 1/2 cup light sour cream 1/4 teaspoon salt 1/4 teaspoon red pepper flakes (optional)

1. Preheat oven to 350 degrees F. 2. In a 12-inch skillet, cook bacon until crisp. Drain bacon on paper towel. Set aside. 3. Discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet, and cook over medium heat until vegetables are tender, about 5 minutes. 4. Add collard greens and garlic; cover and cook until tender, about 10 minutes. Remove from heat. 5. Add cream cheese, cheese, sour cream, salt and red pepper (if using) to the collard mixture, storing until combined. 6. Crumble bacon and add to collard mixture. 7. Spread mixture in a 1-1/2 quart casserole dish or a 9-inch pie plate. Bake, uncovered, for 10 minutes. Serve with vegetable strips, chips or crackers for dipping. Or, spread it on slices of a toasted baguette.