Turnip Green and Bacon Dip with Pull-Apart Bread

Turnip Green and Bacon Dip with Pull-Apart Bread
Makes 6 servings
  • 4 slices bacon
  • ¼ cup finely chopped yellow onion
  • 5 cups coarsely chopped fresh turnip greens
  • ½ (8-ounce) package cream cheese, softened
  • ½ cup sour cream
  • ½ cup shredded sharp white Cheddar cheese, divided
  • ¼ cup freshly grated Parmesan cheese
  • 6 tablespoons mayonnaise
  • ¼ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground red pepper
  • ⅛ teaspoon ground cumin
  • 1 (11-ounce) can refrigerated breadsticks*
  1. Preheat oven to 375°.
  2. 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.
  3. In a medium bowl, stir together wilted greens, cream cheese, sour cream, ¼ cup Cheddar, Parmesan, mayonnaise, salt, garlic powder, red pepper, and cumin.
  4. On a lightly floured surface, unroll dough, separating into 12 pieces. 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.
  5. 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. Crumble bacon. Uncover and sprinkle bread and dip with bacon and remaining ¼ cup Cheddar. Bake until cheese is melted, about 2 minutes more. Serve warm.
*We used Pillsbury Original Breadsticks.



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