With the year’s biggest football game just over a week away, I thought it might a good time to start sharing some game day recipes. One of our favorites for game day, or any day really, is this delicious Turnip Green Dip. Turnip greens, you say? In dip? For real. Just think of the classic spinach dip with a Southern accent.
I had a little over half a dish of this in the fridge when BeeBop’s brother, Uncle J, stopped by one afternoon this week. I heated it up in the microwave and he and I nearly polished it off while we were waiting for BeeBop to get home from work. I think he will attest to its deliciousness.
Turnip Green Dip - a warm, creamy mixture of cream cheese, bacon and turnip greens. Great for game day! Click To Tweet
To start, you’ll need to cook your frozen chopped turnip greens according to the package directions, omitting salt. Put them in a colander and let them drain well until you need them later in the recipe.
Preheat the oven to broil.
Cut three slices of thick cut bacon crosswise into little slices, or lardon. 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. Discard 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 ½ 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 ¼ 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. Serve with assorted crackers and tortilla chips.
Enjoy!
Turnip Green Dip
Ingredients
- 1 16-ounce package frozen chopped turnip greens
- 3 slices thick cut bacon, cut crosswise
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup, plus 2 T dry white wine
- 12 oz. low-fat cream cheese (Neufchatel), cut into chunks
- 4 oz. low-fat sour cream
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 3/4 cup grated Parmesan cheese
- Assorted crackers and tortilla chips
Instructions
- Cook the turnip greens according to package directions, omitting salt. Drain well and set aside.
- 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.
- Discard 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 8x8 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.
- Serve with assorted crackers and tortilla chips.
Notes
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--Recipe adapted from Southern Living Magazine
More warm dip recipes you might enjoy:
- Brown Eyed Baker’s Hot Reuben Dip
- Warm and Creamy Bacon Dip from Noble Pig
- Warm White Bean and Roasted Garlic Dip from Food Network
- Savvy Eats’ Warm Tomato Basil Dip
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