Turnip Green Dip Recipe 465

WARM TURNIP GREEN DIP

Steps:

• Preheat oven to 375 degrees. Lightly grease a 9-inch baking dish.
• Cook bacon in a nonstick skillet until crispy. Remove with a slotted spoon and set aside.
• Pour off all but 1 tablespoon of bacon grease. Add onion to the bacon grease and cook over medium heat until soft.
• Add garlic and cook 1 more minute.
• Add turnip greens and cook and stir for a few minutes.
• Add cream cheese and stir until melted.
• Add mayonnaise, sour cream, red pepper flakes, salt, and Parmesan cheese.
• Transfer mixture to prepared baking dish. Bake 20 minutes. Sprinkle bacon and cheddar cheese on top and bake 5 more minutes.

SAVORY TURNIP DIP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes.
• Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.

TURNIP GREEN DIP

Steps:

• Preheat the oven to 350°. Grease a 2-quart baking dish.
• In a large skillet cook the bacon over medium heat until crispy. Remove the bacon, drain on paper towels, and crumble. Carefully pour away all but about 2 tablespoons of the bacon grease; return the pan to the heat, and add the onions. Cook about 3 minutes. Add the turnip greens and cook 8 to 10 minutes. Add the Alfredo sauce, cream cheese, salt, pepper, and garlic powder. Cook until the cream cheese has melted and the mixture is bubbly. Stir in the crumbled bacon.
• Transfer the mixture to the baking dish, and bake 25 minutes. Remove from the oven and sprinkle with Parmesan cheese. Turn on the oven's broiler, and return the baking dish to the oven for 5 minutes.
• Serve with tortilla chips or fried pork skins.

COUNTRY TURNIP GREENS

Steps:

• Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
• Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
• Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.

TURNIP GREEN DIP RECIPE - (4.6/5)

Steps:

• Cook the turnip greens according to package directions, omitting salt. Drain well and set aside. Preheat the oven to broil. Cook the bacon in a large, deep pan or Dutch oven over medium heat for 5 to 6 minutes or until crisp. Remove the bacon to a paper-towel lined plate to drain. Discard all but one tablespoon of the bacon drippings, leaving it in the pan. To the hot drippings, add the onion and garlic and sauté for about 4 minutes or until onions begin to appear translucent. Add the wine and cook an additional 2 minutes while stirring to loosen any particles from the bottom of the pan. Stir in the cooked, well-drained turnip greens, cream cheese, sour cream, red pepper flakes, salt, ground pepper and ½ cup of the Parmesan cheese. Cook, stirring frequently until the cream cheese is completely melted and the mixture is heated through, about 6-7 minutes. Transfer the mixture to a lightly greased 8x8 baking dish. Sprinkle the top with the remaining ¼ cup Parmesan cheese. Broil for 4 to 5 minutes or until the Parmesan cheese is very lightly browned. Remove from the oven and sprinkle with the reserved bacon. Serve with assorted crackers and tortilla chips.

WARM TURNIP GREEN DIP

Steps:

• Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
• Sauté onion and garlic in hot drippings 3 to 4 minutes.
• Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven.
• Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese.
• Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.
• Transfer to a lightly greased 1 1/2-qt. baking dish.
• Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
• Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned.
• Sprinkle evenly with bacon.