Warm Kale-And-Asiago Dip Recipe

Name: Warm Kale-And-Asiago Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 bacon, slices (chopped); 1 lb fresh kale (stemmed and finely chopped); 1/2 medium sweet onion (chopped); 2 garlic cloves (chopped); 1/4 cup dry white wine; 1 (8 ounce) package reduced-fat cream cheese (softened); 1/2 cup mayonnaise; 4 1/2 ounces shredded asiago cheese (about 1 cup, plus 2 T); 4 1/2 ounces shredded fontina (about 1 cup, plus 2 T) or 4 1/2 ounces swiss cheese (about 1 cup, plus 2 T); 1 tablespoon red wine vinegar; 1/4 - 1/2 teaspoon dry crushed red pepper; 1/4 teaspoon fresh ground black pepper; assorted crackers (to serve) or toasted bread, slices (to serve)

Servings: persons

5 bacon, slices (chopped)
1 lb fresh kale (stemmed and finely chopped)
1/2 medium sweet onion (chopped)
2 garlic cloves (chopped)
1/4 cup dry white wine
1 (8 ounce) package reduced-fat cream cheese (softened)
1/2 cup mayonnaise
4 1/2 ounces shredded asiago cheese (about 1 cup, plus 2 T)
4 1/2 ounces shredded fontina (about 1 cup, plus 2 T) or 4 1/2 ounces swiss cheese (about 1 cup, plus 2 T)
1 tablespoon red wine vinegar
1/4 - 1/2 teaspoon dry crushed red pepper
1/4 teaspoon fresh ground black pepper
assorted crackers (to serve) or toasted bread, slices (to serve)

1
Preheat oven to 350u00b0.
2
Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
3
Saute kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
4
Stir together cream cheese and mayonnaise in a large bowl until smooth.
5
Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
6
Bake at 350u00b0 for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers or toasted bread slices.
7
Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.

1359

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 bacon, slices (chopped), 1 lb fresh kale (stemmed and finely chopped), 1/2 medium sweet onion (chopped), 2 garlic cloves (chopped), and more.

Yes, Warm Kale-And-Asiago Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Kale-And-Asiago Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions