Warm Kale-And-Asiago Dip

From Southern Living, December 2013. Bacon and trendy kale update the more traditional hot spinach dip.

• Ready In: 1 hr 8 mins
• Serves: 38
• Yields: 3 1/2 cups

Ingredients

• 5  bacon, slices (chopped)
• 1  lb fresh kale (stemmed and finely chopped)
• 1⁄2 medium sweet onion (chopped)
• 2  garlic cloves (chopped)
• 1⁄4 cup dry white wine
• 1 (8 ounce) package reduced-fat cream cheese (softened)
• 1⁄2 cup mayonnaise
• 4 1⁄2 ounces  shredded asiago cheese (about 1 cup, plus 2 T)
• 4 1⁄2 ounces  shredded fontina (about 1 cup, plus 2 T) or 4 1⁄2 ounces swiss cheese (about 1 cup, plus 2 T)
• 1  tablespoon red wine vinegar
• 1⁄4-1⁄2 teaspoon dry crushed red pepper
• 1⁄4 teaspoon fresh ground black pepper
•  assorted  crackers (to serve) or   toasted  bread, slices (to serve)

Directions

1. Preheat oven to 350°.
2. 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 tablespoons drippings in Dutch oven.
3. 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.
4. Stir together cream cheese and mayonnaise in a large bowl until smooth.
5. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
6. 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 or toasted bread slices.
7. Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.