Shared by our sister publication Southern Cast Iron, this gooey Turnip Green and Bacon Dip is always a party favorite.
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.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!
