Warm Kale And Asiago Dip Recipes

HOT ASIAGO AND SPINACH DIP

Hot Asiago and Spinach Dip image

This cheesy and creamy hot dip is perfect for entertaining and can also be served as an appetizer. Serve with pita bread, baguette, tortilla chips, or veggies.

Provided by A. Lawlor

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 40m

Yield 24

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
½ cup sour cream
2 teaspoons minced garlic
2 cups grated Asiago cheese
½ cup minced fresh parsley
1 ½ cups frozen chopped spinach, thawed and drained

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 1.2 g, Cholesterol 22.2 mg, Fat 10.5 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 173.4 mg, Sugar 0.2 g

WARM KALE-AND-ASIAGO DIP

Warm Kale-And-Asiago Dip image

From Southern Living, December 2013. Bacon and trendy kale update the more traditional hot spinach dip.

Provided by KerfuffleUponWincle

Categories Pork

Time 1h8m

Yield 3 1/2 cups, 38 serving(s)

Number Of Ingredients 13

Ingredients

5 bacon, slices (chopped)
1 lb fresh kale (stemmed and finely chopped)
1/2 medium sweet onion (chopped)
2 garlic cloves (chopped)
1/4 cup dry white wine
1 (8 ounce) package reduced-fat cream cheese (softened)
1/2 cup mayonnaise
4 1/2 ounces shredded asiago cheese (about 1 cup, plus 2 T)
4 1/2 ounces shredded fontina (about 1 cup, plus 2 T) or 4 1/2 ounces swiss cheese (about 1 cup, plus 2 T)
1 tablespoon red wine vinegar
1/4-1/2 teaspoon dry crushed red pepper
1/4 teaspoon fresh ground black pepper
assorted crackers (to serve) or toasted bread, slices (to serve)

Steps:

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 tablespoons 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 or toasted bread slices.
Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.

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