Warm Turnip Green Dip with Bacon
It’s your turn to bring a dish for watching the football game and you have no idea what to make. I got you covered with this Warm Turnip Green Dip with Bacon. We’ve all had warm spinach and artichoke dip, right? Well, this is that dip’s southern first cousin. It’s a taste-tempting mixture of cream cheese, bacon, and turnip greens. Great for game day or just because it’s Thursday!
One of my favorite snacks whether it’s college game day or family movie night, or just for no reason at all is this delicious Warm Turnip Green Dip with Bacon. Turnip greens, you say? In a dip? For real. Just think of the classic spinach dip with a Southern accent.
This stuff is Heaven on a chip. I’m not even exaggerating.
Ingredient Notes
- Frozen Chopped Turnip Greens (Even though you may think fresh turnips would be better, the cheap frozen ones are really best for this recipe. Much easier, too! If you’re unsure what to look for in the frozen section, here’s my favorite. Be sure to get plain turnip greens, not the turnip greens with diced turnips.)
- Dry White Wine (The recipe uses a very small amount of wine, but it does impart great flavor. Use something like an inexpensive pinot grigio or sauvignon blanc.)
- Low-Fat Cream Cheese and Low-Fat Sour Cream (The lower fat options of both work really well in this recipe. And quite honestly, the full fat version would probably make the finished dish far too rich.)
- Red Pepper Flakes (Adjust the amount to suit your taste.)
- Parmesan Cheese (Use an inexpensive finely grated brand such as Kraft in the green box.)
Equipment You’ll Find Useful
For this recipe, you’ll find it helpful to have a colander, along with a large skillet, sharp knives, and a baking dish.
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You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Turnip Green Dip
Cook the Turnip Greens
To start, you’ll cook the frozen chopped turnip greens according to the package directions, omitting salt. Set the cooked greens aside in a colander and let them drain well until you need them later in the recipe.
Preheat the oven to broil.
Cook the Bacon
Cut three pieces of thick-cut bacon crosswise into little slices, or lardon. Cook bacon in a large skillet or Dutch oven over medium-high heat for 5 to 6 minutes or until crisp.
Remove the bacon to a paper towel lined plate to drain. Pour out all but one tablespoon of the bacon drippings from the pan.
Add Remaining Ingredients
To the hot drippings, add the onion and garlic and sauté for about 4 minutes or until the onions begin to appear translucent. Add the wine and cook an additional 2 minutes while stirring to loosen any particles from the bottom of the pan.
Stir in the cooked, well-drained turnip greens, cream cheese, sour cream, red pepper flakes, salt, ground pepper, and ½ cup of the Parmesan cheese.
Cook, stirring frequently for about 6 to 7 minutes until the cream cheese is completely melted and the mixture is heated through.
Transfer to Baking Dish
Transfer the mixture to a lightly greased 8×8 baking dish. Sprinkle the top with the remaining ¼ cup of Parmesan cheese.
Broil Until Browned
Broil for 4 to 5 minutes or until the Parmesan cheese is very lightly browned.
Remove from the oven and garnish with the reserved bacon.
Serve the dip with assorted crackers, pita chips, flatbread, or tortilla chips. Or, for a really southern flair, offer pork rinds on the side for dipping!
Tips and Variations
- Offer the dip with hot pepper sauce on the side for guests who like a bit more spice.
- For a vegetarian option, omit the bacon and cook the onion and garlic in olive oil.
- For a really rich, over the top version use regular cream cheese and sour cream.
- Substitute your favorite leafy green for the turnip greens.
- Try it with mild pork sausage instead of bacon.
Frequently Asked Questions
You can certainly substitute the turnip greens with another leafy green such as mustard greens, spinach, collards, kale, or swiss chard. It just won’t be “turnip green dip.”
To make the dip ahead, assemble it through the step of transferring to a baking dish. Cover the dip well with plastic wrap and store in the refrigerator. To finish, remove from the fridge and let it come to room temperature. Add the Parmesan, broil, add the bacon and serve.
Dairy products such as cream cheese and sour cream tend to seperate when frozen, so I don’t recommend freezing for this recipe.
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Recipe
Warm Turnip Green Dip with Bacon
Ingredients
- 16 ounces frozen chopped turnip greens
- 3 slices thick cut bacon cut crosswise
- 1 small onion chopped
- 2 garlic cloves chopped
- ⅓ cup dry white wine
- 12 ounces low-fat cream cheese cut into chunks
- 4 ounces low-fat sour cream
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup grated Parmesan cheese
- Assorted crackers and tortilla chips for serving
Instructions
- Cook the turnip greens according to package directions, omitting salt. Set the cooked greens aside in a colander and let them drain well until you need them later in the recipe.
- Preheat the oven to broil.
- Cook the bacon in a large, deep pan or Dutch oven over medium heat for 5 to 6 minutes or until crisp. Remove the bacon to a paper-towel lined plate to drain.
- Remove all but one tablespoon of the bacon drippings, leaving it in the pan.
- To the hot drippings, add the onion and garlic and sauté for about 4 minutes or until onions begin to appear translucent.
- Add the wine and cook an additional 2 minutes while stirring to loosen any particles from the bottom of the pan.
- Stir in the cooked, well-drained turnip greens, cream cheese, sour cream, red pepper flakes, salt, ground pepper and 1/2 cup of the Parmesan cheese.
- Cook, stirring frequently until the cream cheese is completely melted and the mixture is heated through, about 6-7 minutes.
- Transfer the mixture to a lightly greased 8×8 baking dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese.
- Broil for 4 to 5 minutes or until the Parmesan cheese is very lightly browned.
- Remove from the oven and sprinkle with the reserved bacon.
Notes
- Even though you may think fresh turnips would be better, the cheap frozen ones are really best for this recipe. Be sure to get plain turnip greens, not the turnip greens with diced turnips.
- The recipe uses a very small amount of wine, but it does impart great flavor. Use something like an inexpensive pinot grigio or sauvignon blanc.
- The lower fat options of cream cheese and sour cream work really well in this recipe.
- Adjust the red pepper flakes amount to suit your taste.
- Use an inexpensive finely grated Parmesan such as Kraft in the green box.
- Offer the dip with hot pepper sauce on the side for guests who like a bit more spice.
- For a vegetarian option, omit the bacon and cook the onion and garlic in olive oil.
- For a super rich, over the top version use regular cream cheese and sour cream.
- Substitute your favorite leafy green for the turnip greens.
- Try it with mild pork sausage instead of bacon.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Can Transfer to small dip crockpot to keep warm?
I suppose you could, but the cheese and bacon toppings would get mixed into it.
This is such an irresistible dish! Thanks for having this post.
Looks delicious! I never had turnip green dip before. But this time I should give this a try.
Oh yum yum yum!! I love spinach dip and this looks like an amazing take on it. I may have to sub spinach for the turnip greens in fact, but one way or another I’ll be making this soon!
If you can, please do try the turnips. I think you’d really like it!
I have never cooked with turnip greens before, but boy does this dip look delicious!
Hi Lana,
I was laughing when I read the recipe and you said to “cook your frozen chopped turnip greens”… because I honestly didn’t know they even made them!!! Seriously, I have never seen them here in California – I think we need to start a campaign to STOP the discrimination against turnip greens!!! Just another example that I live in a culinary backwater!!!
This dip sounds perfect for game day but I probably have to make my own turnip greens!!
Seriously? And I’m quite sure I’ve never been a grocery store in my adult life that didn’t have them :-) And if you want to make the dip, yes, do cook your own turnip greens by all means. It would probably be even better. The frozen ones are just a simple shortcut.
I’ve never seen them at the store, either! This recipe looks so good though, and I always love trying new greens. Perfect for game day!
Not sure I ever had turnip greens before…the dips looks absolutely comforting and tasty!
Never had turnip greens? I truly cannot imagine that.
I do so attest!!
Been a bit “under the weather”, but that looks like just the warm and comfy dip to make things all better. How about serving it with sweet potato chips, for a southern flare?
Take care.
Miss P
I must have a clogged brain from all of the medicine!
A southern “flare” would involve some sort of igniting element. Not exactly what I meant. Try a southern “flair”. Sorry.
Miss P
So sorry you haven’t been well. Hope you’re all better now?
Hmm. Sweet potato chips might be perfect with this! Thanks for the idea, P.
I love how this incorporates a different kind of green. Such a great idea! Perfect game food for sure.
I’m seriously making this next Sunday. It looks fantastic – I think turnip greens in a dip is so unique, everyone will be intrigued, but love it. Of course, my favorite part is the lardons ;)
If you try it, I’d love to know how it goes over. It’s always a big hit here.
I love turnip green dip! Wish I had a whole bowl of it right now! :)