Spinach Kale Bacon Dip Recipes
KALE AND ARTICHOKE DIP
This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat. Kale adds heartiness and packs in a variety of nutrients-it's one of the healthiest vegetables you can eat.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.
Nutrition Facts : Calories 102 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 365 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 9 grams, Sugar 3 grams
SPINACH KALE BACON DIP
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 Meat and Poultry Recipes Pork Bacon Appetizers
Time 50m
Yield 8
Number Of Ingredients 7
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
BAKED SPINACH AND ARTICHOKE DIP
For easy clean-up, I like to bake my bacon in the oven. I cook my bacon on an oven safe rack, placed into a baking sheet lined with tin foil. Preheat your oven to 425 and bake for about 20 minutes. 25 minutes if you want the bacon really crispy. PREP time includes the time to cook your bacon.
Provided by hipfoodiemom
Categories Appetizer or Side Dish
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees. Using a large mixing bowl, combine everything from the shredded mozzarella cheese to the walnuts and mix well. Spread evenly into your baking dish and sprinkle the parmesan cheese over the top. Alternatively, you can sprinkle on a blend of parmesan and shredded mozzarella cheese evenly over the top.
- Bake, uncovered, for about 20 to 25 minutes, until cooked through. If wanting to get some nice browning on the top, switch to the broiler setting for 2 to 3 minutes only at the very end. Serve with Wellsley Farms Entertainment Crackers and Wellsley Farms Green Bell Peppers (for a veggie option). Serve while warm and enjoy!
TRADER JOE'S COPYCAT SPINACH AND KALE GREEK YOGURT DIP
Provided by Chris Cockren
Number Of Ingredients 15
Steps:
- Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.
SPINACH KALE BACON DIP
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
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
More about "spinach kale bacon dip recipes"
CREAMY KALE DIP RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 16Total Time 1 hrCategory AppetizerCalories 150 per serving
- Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. Add kale; cook 10 to 12 minutes, stirring occasionally, until wilted.
- In large bowl, beat cream cheese, mayonnaise and milk with electric mixer on medium speed until smooth. Add salt, pepper and hot sauce. Stir in kale mixture and 1/2 cup of the Parmesan cheese. Spoon into casserole. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake uncovered 30 to 35 minutes or until golden brown and bubbly. Serve with toasted baguette slices or crackers.
SPINACH BACON DIP | JUST A PINCH RECIPES
From justapinch.com
Servings 50Category Dips
KALE AND SPINACH DIP BITES (5 INGREDIENTS) - RACHEL COOKS®
From rachelcooks.com
5/5 (1)Total Time 26 minsCategory Appetizers/SnacksCalories 231 per serving
- Preheat oven to 375°F. In a mixing bowl, combine La Terra Fina Spinach & Kale Dip & Spread with diced bell peppers and chopped kale.
- Spray a muffin pan with nonstick cooking spray. Flatten a biscuit slightly with your hands and fit it into the muffin tin. Repeat with remaining biscuits. Fill each cup with approximately two tablespoons of Spinach and Kale filling.
- Top each cup with a sprinkle of grated mozzarella cheese and bake for 16 minutes or until cups are golden brown and cheese is melted.
WARM KALE-AND-ASIAGO DIP RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 1 hr 5 minsServings 3.5
- 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 Tbsp. 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 and crudités.
CHEESY KALE AND BACON DIP RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory SauceServings 1.5Estimated Reading Time 3 mins
- In a large bowl, mix together 1 3/4 cups shredded cheese, chopped green onions, bacon bits, water chestnuts, Knorr Vegetable Mix, mayonnaise, and sour cream. Cover and place in refrigerator while preparing the kale.
- Preparing Kale leaves: Wash the kale leaves thoroughly. To de-stem the kale leaves, place leaves on a cutting board. Fold each kale leaf in half, cut along the stem, and then pull out the stem. Either discard the stems or place in a freezer bag and freeze to use later in your soup stocks. Tear the kale leaves into large pieces.
- In medium-size sauce pan over medium-high heat, add 1/2 cup of water. Place the prepared kale pieces in the pot and cover with a lid to steam. After a couple minutes, remove lid and stir kale so fresh leaves are rotated to the bottom of the sauce pot; cover with lid again. Check again and stir after a couple additional minutes have passed. Cook until all the Kale is cooked, but do not overcook to avoid having kale leaves shrivel up too much. Remove from heat and drain off liquid (place kale in sieve to squeeze all the liquid out).
- Place the drained kale on a cutting board and finely chop. Set aside 2 tablespoons of chopped kale for garnish later.
HOT KALE AND BACON DIP - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 41Category Appetizer, SnackCuisine AmericanEstimated Reading Time 2 mins
- In a large pan, heat oil over medium. Add onion and sauté until lightly browned, 5 to 8 minutes; add the garlic in the last 30 seconds and stir to combine.
- Add kale and cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
- In the same pan, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add kale, Worcestershire sauce, hot sauce, and the mozzarella; stir to combine. Stir in the bacon and season with salt and pepper. Simmer over medium low heat for 10 minutes. Top with the parmesan cheese and bake at 425 for 10 minutes. Serve with tortilla chips.
SPINACH AND KALE QUICHE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
4.3/5 (6)Total Time 35 minsCategory Brunch/ Breakfast / Side DishCalories 219 per serving
- Preheat oven to 375 F degrees. Spray a 9-inch pie baking dish with cooking oil. Place your rack in the center of the oven.
- Remove frozen pie from the package and remove it from the foil pan, and set it in the prepared pie baking dish. Allow it to thaw for about 5 minutes. Cover the pie crust with parchment paper and fill it with pie weights or beans. Then Bake for 15 to 20 minutes, just before it starts to brown. Remove from oven, remove the beans, and set aside.
- In the meantime. In a large saute pan, heat olive oil and butter on medium-high heat. Toss in the chopped onion and saute until softened, about 3 minutes.
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5/5 (247)Category Gluten-Free, Quick & Easy, Sides, VegetarianServings 5Calories 75 per serving
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