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*
- Preheat oven to 375°.
- 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.
- In a medium bowl, stir together wilted greens, cream cheese, sour cream, ¼ cup Cheddar, Parmesan, mayonnaise, salt, garlic powder, red pepper, and cumin.
- 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.
- 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.