12/19/13

Warm Kale and Asiago Dip

Well hey party people!  Long time no blawg!  Hope you all are doing well, enjoying the Christmas season and eating lots of dips.  I know I have.  'Tis the season for Fritos, y'all. 

Speaking of dips, I've got a good one to share today.  I made it for our annual ornament swap last night, I can't speak for the rest of the bunch but I thought it was a keeper. But I mark most dips with the stamp of "keeper" when they have bacon on top.  Duh. 

As the title implies, this dip features some kale.  Think of it as a modern day spinach dip, one with fancier cheeses and no water chestnuts.  BUT.  I bet this would rock in a bread bowl.  Someone try it and report back.

Happy dipping, friends!!
Warm Kale and Asiago Dip
from Southern Living

5 slices of bacon, chopped
1 lb fresh kale, chopped
1/2 of medium onion, chopped
2 cloves of garlic, chopped
1/4 cup of dry white wine
8 oz cream cheese, reduced fat
1/2 cup of mayonnaise
1 cup + 2 tbl asiago cheese
1 cup + 2 tbl fontina or Swiss cheese
1 tbl red wine vinegar
1/2 tsp crushed red pepper
1/2 tsp black pepper

Heat a large skillet over medium high heat; cook the bacon until crispy.  Reserve 1 tbl of the bacon grease, place the bacon on paper towels to drain.

Wipe out the pan, add the bacon grease back in.  Cook the kale, garlic and onion for about 8 minutes or until the onions are soft.  Add in the wine and stir for 1-2 minutes. 

Meanwhile, place the cream cheese and mayonnaise in a bowl and stir to combine.  Add in the remaining ingredients and the cooked kale when it's done. 

Spread into a baking dish and cook at 350 for 25 minutes.  Top with the crumbled bacon and serve with your dipping vessel of choice!

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