Warm Turnip Green Dip

Ingredients

• 5 slices bacon chopped
• 15 servings flat parsely assorted
• 12 ounces cream cheese cut into pieces
• 0.3 cup wine dry white
• 2  garlic clove chopped
• 0.8 cup parmesan cheese freshly grated
• 15 servings pepper dried red crushed
• 0.5 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 
• 8 oz cream sour
• 0.5 medium size onion sweet chopped
• 16 oz turnip greens frozen thawed chopped

Equipment

• paper towels
• oven
• baking pan
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
2. Saut onion and garlic in hot drippings 3 to 4 minutes.
3. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.
4. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.)
5. Sprinkle with remaining 1/4 cup Parmesan cheese.
6. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned.
7. Sprinkle with bacon.
8. Garnish, if desired.
9. Serve with assorted crackers, flatbread, and wafers.
10. Note: To make ahead, prepare recipe as directed through Step Cover and chill 8 hours.
11. Bake, covered with aluminum foil, at 350 for 30 minutes. Uncover and bake 30 minutes.
12. Sprinkle with bacon.
13. Serve with assorted crackers and chips.
14. Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.