Hot Kale And Bacon Dip
This creamy and indulgent kale dip recipe is a must-try for any gathering. Embrace the rich flavors of kale, mayo, sour cream, and cheese, all beautifully blended together and topped with the savory crunch of bacon. Perfect for scooping with tortilla chips or spreading on crostini, this dip is sure to be a hit at your next party.
— Constant Cookbook
Ingredients
- 18 ounces Frozen Chopped Kale
- 1 cup Hellmann’s® Real Mayo
- 16 ounces Sour Cream
- 1 Package Knorr Vegetable Mix
- 4 strips cooked Bacon crumbled (about ½ cup crumbled)
- ¾ cup Shredded Monterey Jack Cheese
- Tortilla Chips
- Pita Chips
- Celery + Carrots
- Crostini
Instructions
- In a large pan, heat oil over medium. Add onion and sauté until lightly browned, 5 to 8 minutes; add the garlic in the last 30 seconds and stir to combine.
- Add kale and cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
- In the same pan, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add kale, Worcestershire sauce, hot sauce, and the mozzarella; stir to combine. Stir in the bacon and season with salt and pepper. Simmer over medium low heat for 10 minutes. Top with the parmesan cheese and bake at 425 for 10 minutes. Serve with tortilla chips.
Nutrition
- Calories: 165 kcal
- Carbohydrate Content: 6 g
- Protein Content: 8 g
- Fat Content: 13 g
- Saturated Fat Content: 6 g
- Trans Fat Content: 0.01 g
- Cholesterol Content: 32 mg
- Sodium Content: 322 mg
- Fiber Content: 3 g
- Sugar Content: 2 g
- Unsaturated Fat Content: 5 g
- Serving Size: 1 serving
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