WARM KALE-AND-ASIAGO DIP

Warm Kale-And-Asiago Dip image

Provided by KerfuffleUponWincle

Categories Pork

Time 1h8m

Yield 3 1/2 cups, 38 serving(s)

Number Of Ingredients 13

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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)

Steps:

Preheat oven to 350°.
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.
Sauté 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.
Stir together cream cheese and mayonnaise in a large bowl until smooth.
Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
Bake at 350° 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.
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.