Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time
35 Mins
Total Time
1 Hour 5 Mins
Yield
Makes about 3 1/2 cups

Bacon and trendy kale update the hot spinach dip.

How to Make It

Step 1

Preheat oven to 350°. 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 Tbsp. 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.

Step 2

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-qt. baking dish.

Step 3

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 and crudités.

Chef's Notes

Make Ahead: Prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, and then bake.

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