(Read the beginning of this post over on Southern Living’s blog.)
Y’all ready to get your greens in? This Turnip Green Dip is one of my most favorite recipes from my cookbook. (It’s so hard to believe that it’s has been out for 3 years now!) It’s always been a hit with family and friends and is the star at any party.
I love the fact that even folks who claim to dislike turnip greens end up devouring this dip. It tastes so much like it’s spinach dip counterpart, some folks won’t even realize the difference. I really like the little bite that the turnip greens give it, though. You don’t get that with spinach.
It might take a few steps and a little time, but it’s super easy to put together. You’ll have it ready in no time. Whether it’s for a tailgate, family gathering, or a big potluck, I promise folks will love this one!
It’s best served warm with some tortilla chips or with my personal favorite… pork skins! Y’all enjoy!
Turnip Green Dip
- 6 slices bacon
- 1/2 large yellow onion diced
- 1 (16-ounce) package frozen chopped turnip greens, thawed and drained
- 1 (15-ounce) jar prepared Alfredo sauce
- 1 8-ounce package cream cheese, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup grated Parmesan cheese
- Tortilla chips or fried pork skins for serving
- 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.