Grilled Kale Blt Dip

1. 1

   I like to make the bacon first and set it aside - you can even made it a day ahead of time! When finished, be sure to reserve a few tablespoons of the bacon grease to make the baguettes. Heat the grease over low heat before using if it has solidified again.

2. 2

   Preheat your grill to the highest setting. Rub the kale leaves with olive oil and sprinkle with a bit of salt and pepper. Once the grill is hot, place the leaves on the grill for just 1 minute or so per side, until they are dark green and slightly golden in spots. Remove the kale and let it cool until you can touch. I like to fold the leaves and slice out the stem, then use a large knife to slice and shred the kale into small pieces.

3. 3

   In a large bowl, whisk together the yogurt and mayo. Whisk in the pepper and garlic powder. Use a spatula or spoon to fold the crumbled bacon, tomatoes and kale into the dip - if desired, reserve a few bits of each for topping the dip. Mix and stir well until combined. Taste and add a bit of salt if needed - I find it really doesn't need it with all the bacon and the seasoned kale. Place the dip in the fridge for 30 minutes before serving.

4. 4

   Preheat your broiler to the highest setting. To toast the bread, slice a large baguette into 1/2-inch slices. Brush both sides with the reserved bacon grease. Place the bread slices on a broiler pan or on a wire rack fitted over a baking sheet. Broil for 1 to 2 minutes, watching the ENTIRE time so that they don't burn. Flip and broil for another 1 to 2 minutes. Serve with the dip!

* Per serving · 4 servings · Values may vary.

No additional tips available.