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Warm Kale-and-Asiago Dip Recipe

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This recipe for Warm Kale-and-Asiago Dip, by , is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Southern Living December 2013

Category:
Category:

Ingredients:  
Ingredients:  
5 bacon slices, chopped
1 pound fresh kale, stemmed and finely chopped (about 1 bunch)
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (8-oz) package cream cheese, softened
1/2 cup mayonnaise
1 cup plus 2 Tablespoons ( 4-1/2 oz.) shredded Asiago cheese
1 cup plus 2 Tablespoons (4-1/2 oz.) shredded fontina or Swiss cheese
1 Tablespoon red wine vinegar
1/4 to 1/2 season dried crushed red pepper

Directions:
Directions:
Preheat oven to 350º. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes until crisp; remove bacon and drain on paper towels, reserving 1 Tablespoon 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.

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 quart baking dish.

Bake at 350º 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.

Number Of Servings:
Number Of Servings:
Makes 3 1/2 cups
Preparation Time:
Preparation Time:
1 hour 5 minutes

 

 

 

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