Ingredients for Warm Kale And Asiago Dip
- 4 slices bacon
- Fresh Kale
- Sweet Onion
- Garlic Cloves
- Dry White Wine
- Reduced Fat Cream Cheese
- 1/4 cup mayonnaise
- 1 cup grated Asiago cheese
- Fontina
- Red Wine Vinegar
- Dry Crushed Red Pepper
- Fresh Ground Black Pepper
- Crackers
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How to Make Warm Kale And Asiago Dip
- Preheat oven to 350°F (175°C).
- Cook 4 slices bacon in a Dutch oven over medium-high heat, stirring often, for 6-7 minutes, or until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon drippings in the Dutch oven.
- Sauté 10 oz (280g) chopped kale, 1/2 cup chopped onion, and 2 cloves minced garlic in the hot bacon drippings for 7-8 minutes, or until the onion is tender.
- Add 1/4 cup dry white wine and cook, stirring constantly, for 1-2 minutes, or until any browned bits from the bottom of the pot are loosened.
- In a large bowl, stir together 8 oz (225g) cream cheese, softened, and 1/4 cup mayonnaise until smooth.
- Stir in 1 cup grated Asiago cheese, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon red pepper flakes (optional), and the kale mixture.
- Spoon the mixture into a lightly greased 1- to 1 1/2-quart baking dish.
- Bake at 350°F (175°C) for 25-30 minutes, or until the center is hot and the cheese is melted and bubbly.
- Let stand for 5 minutes.
- Top with crumbled cooked bacon.
- Serve immediately with crackers or toasted bread slices.
- Optional: Cover and chill for up to 24 hours. Let stand at room temperature for 30 minutes before baking.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
7g
Carbs
0g
