Photo: Jennifer Davick; Styling: Melanie Clarke
Prep Time
15 Mins
Cook Time
20 Mins
Broil Time
5 Mins
Makes 4 cups

To make the dish spicier, offer guests several brands of hot sauce on the side.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

MaggieLyn's Review

March 29, 2014
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.

BrieGavin's Review

November 29, 2013
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.

myrtlelj's Review

December 31, 2011
Have made this several times, very tasty...good change from the standard spinach dip.

Keiko123's Review

February 28, 2011
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.

lsufan's Review

February 27, 2011
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!

Becky54's Review

January 08, 2011
This dip is good and different. The only reason I rated it 4 stars instead of 5 is because I think I like spinach and artichoke dip better.

tara31's Review

May 16, 2010
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.

lazylaurie's Review

April 17, 2009
truly delicious. everyone at my party raved about it. I did omit the red pepper garnish. will definitely make again.