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Warm Kale-and-Asiago Dip

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Hands-on time 35 mins
Total time 1 hr, 5 mins
Yield Makes about 3 1/2 cups
Bacon and trendy kale update the hot spinach dip.

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 1/3-less-fat cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded Asiago cheese
  • 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded fontina or Swiss cheese
  • 1 tablespoon red wine vinegar
  • 1/4 to 1/2 tsp. dried crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • Assorted crackers and crudités

How to Make It

  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.

  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.

  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.

Cook'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.