Warm Kale-And-Asiago Dip

Submitted by KerfuffleUponWincle

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

 

• Ready In: 1hr 8mins
• Ingredients: 13
• Yields: 3 1/2 cups
• Serves: 38

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.

Reviews

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I took this to a holiday tennis get together and it was enjoyed by all. It is also gluten free so it makes it an easy choice when so many people have gluten issues.