Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 cup Parmesan cheese.
Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.
Note: To make ahead, prepare recipe as directed through Step Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.
Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.
Brought it to a March Madness party and it was a hit! Substituted greek yogurt for the sour cream, and used 1/3 less fat cream cheese. I also did the spinach/artichoke substitute b/c I just love spinach/artichoke dip. Will definitely save this recipe.
really great and rich dip. was unable to find frozen turnip greens. next time I will make this with fresh greens, fat free or low fat cream cheese and greek yogurt instead of sour cream. this recipe made a lot of dip. will make this next week when the girls come over to crochet.
A huge hit when I served it as an appetizer at a dinner party and everyone asked for the recipe. Not a trace left. I did make it a second time using collard greens which was still ok, but too strong. Stick to the turnip greens. Served it with bread sticks and chunks of homemade bread.
This is delicious. I have served it twice at parties and people are crazy about it. To make a little more healthy, I leave out bacon entirely (don't think it needs it), use neufchatel cheese (that is the 1/3 less fat cream cheese), and Greek yogurt instead of sour cream. I am experimenting now to see if it freezes well enough to make in advance. But I love this recipe!
Fabulous dip! I used fresh turnip greens from the garden and lightened the recipe by using veggie bacon, fat free cream cheese and light sour cream. Served with pull apart asiago bread and homemade pita chips.