Spinach Kale Bacon Dip Recipes

KALE WITH BACON

Kale with Bacon image

The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 bunches kale, trimmed and torn
8 bacon strips, diced
2 large onions, chopped
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.

Nutrition Facts :

WARM KALE-AND-ASIAGO DIP

Warm Kale-And-Asiago Dip image

From Southern Living, December 2013. Bacon and trendy kale update the more traditional hot spinach dip.

Provided by KerfuffleUponWincle

Categories Pork

Time 1h8m

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

Number Of Ingredients 13

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)

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.

SPINACH KALE BACON DIP

Spinach Kale Bacon Dip image

Who doesn't love a classic spinach dip? Adding bacon and kale to this recipe gives it the perfect 14 Hands twist. Pair this appetizer with our bold Stampede Red Blend.

Provided by 14 Hands Winery

Categories Bacon Appetizers

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

4 slices bacon
1 medium onion, chopped
3 cups kale, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded extra-sharp Cheddar cheese
½ cup heavy cream

Steps:

Preheat oven to 350 degrees F.
Cook bacon in a non-stick pan over medium-high heat until crispy and browned, 8 to 10 minutes. Remove bacon from pan and drain onto paper towels, then chop into pieces.
Cook onions in the same pan over medium-low heat for 5 minutes. Add the kale and thawed spinach; cook for another 5 minutes. Remove from heat.
Combine cream cheese, Cheddar, and heavy cream in another pot. Stir constantly until completely melted.
Add bacon and spinach mixture to the cheese. Mix to combine. Pour into an oven-safe baking dish.
Bake for 20 minutes or until bubbly.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 6.9 g, Cholesterol 85.5 mg, Fat 26.8 g, Fiber 1.8 g, Protein 13.3 g, SaturatedFat 16.1 g, Sodium 404 mg, Sugar 1 g

SPINACH KALE BACON DIP

Spinach Kale Bacon Dip image

Who doesn't love a classic spinach dip? Adding bacon and kale to this recipe gives it the perfect 14 Hands twist. Pair this appetizer with our bold Stampede Red Blend.

Provided by 14 Hands Winery

Categories Bacon Appetizers

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

4 slices bacon
1 medium onion, chopped
3 cups kale, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded extra-sharp Cheddar cheese
½ cup heavy cream

Steps:

Preheat oven to 350 degrees F.
Cook bacon in a non-stick pan over medium-high heat until crispy and browned, 8 to 10 minutes. Remove bacon from pan and drain onto paper towels, then chop into pieces.
Cook onions in the same pan over medium-low heat for 5 minutes. Add the kale and thawed spinach; cook for another 5 minutes. Remove from heat.
Combine cream cheese, Cheddar, and heavy cream in another pot. Stir constantly until completely melted.
Add bacon and spinach mixture to the cheese. Mix to combine. Pour into an oven-safe baking dish.
Bake for 20 minutes or until bubbly.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 6.9 g, Cholesterol 85.5 mg, Fat 26.8 g, Fiber 1.8 g, Protein 13.3 g, SaturatedFat 16.1 g, Sodium 404 mg, Sugar 1 g

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