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 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 8x8 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.