Warm Kale-and-Asiago Dip
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
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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Horsegirl's Review
I recently made this for an appetizer on Thanksgiving. It was voted as a "keeper" by everyone who tried it and it reheats very well (microwaved) for extended enjoyment. I loved the flavors of the asiago and kale - a great new spin.
Award winner!
I made this for an annual appetizer party/competition in my neighborhood. This won first place from about 20 worthy entries. Prepared as written except I stirred the bacon in before baking. Served with lightly-toasted baguette slices. Very yummy!
Sharonbowling's Review
I made this for a Christmas party- a hit!
esmith911's Review