Warm Kale-and-Asiago Dip

Bacon and trendy kale update the hot spinach dip.

Warm Kale-and-Asiago Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cups


Ingredients

  • Ingredients

  • 5

    bacon slices, chopped

  • 1

    pound fresh kale, stemmed and finely chopped (about 1 bunch)

  • ½

    medium-size sweet onion, chopped

  • 2

    garlic cloves, chopped

  • ¼

    cup dry white wine

  • 1

    (8-oz.) package ⅓-less-fat cream cheese, softened

  • ½

    cup mayonnaise

  • 1

    cup plus 2 Tbsp. (4½ oz.) shredded Asiago cheese

  • 1

    cup plus 2 Tbsp. (4½ oz.) shredded fontina or Swiss cheese

  • 1

    tablespoon red wine vinegar

  • ¼ to ½

    tsp. dried crushed red pepper

  • ¼

    teaspoon freshly ground black pepper

  • Assorted crackers and crudités

Directions

Preparation 1. Preheat oven to 350°. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven. 2. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish. 3. Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers and crudités.


Nutrition

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