Looking to gussy up your repertoire of collards, kale, and other leafy vegetables? Get the recipe for a satisfying Turnip Green and Bacon Dip with Pull-Apart Bread below, and find four fresh ways to enjoy hearty greens in our September/October 2023 issue.
Turnip Green and Bacon Dip with Pull-Apart Bread
Warm rolls surround a cheesy dip of turnip greens and bacon for an irresistible appetizer, shared by our sister publication Southern Cast Iron.
Ingredients
Method
- Preheat oven to 375°.
- In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet. Add onion; cook over medium-high heat until softened, about 2 minutes. Add greens to skillet; cook until wilted, about 4 minutes.
- In a medium bowl, stir together wilted greens, cream cheese, sour cream, 1/4 cup Cheddar, Parmesan, mayonnaise, salt, garlic powder, red pepper, and cumin.
- On a lightly floured surface, unroll dough. Cut lengthwise into 12 strips. Roll each into a spiral; pinch seams to seal. Place rolls around edge of skillet, seam side facing out. Spoon dip into center of skillet.
- Bake until bread is golden brown and dip is bubbly, about 24 minutes, covering with foil during last 4 minutes of baking to prevent top of dip from drying out, if necessary. Crumble bacon. Uncover and sprinkle bread and dip with bacon and remaining 1/4 cup Cheddar. Bake until cheese is melted, about 2 minutes more. Serve warm.
Notes
*We used Pillsbury.
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