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Warm Kale-And-Asiago Dip

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“From Southern Living, December 2013. Bacon and trendy kale update the more traditional hot spinach dip.”
READY IN:
1hr 8mins
SERVES:
38
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

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.

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