Categories: Appetizers
Ingredients
- 3 slices bacon
- 1/2 cup finely diced yellow onion
- 4 cups chopped fresh turnip greens
- 1/4 tsp salt
- 8 oz. package cream cheese, softened
- 1 cup shredded Fontina, divided
- 1 cup shredded mozzarella, divided
- 1/2 cup mayo
- 1/4 cup sour cream
- 2 tbsp. chopped fresh parsley
- 2 tbsp. heavy whipping cream
- Garnish: chopped fresh parsley
- Toasted bread slices, to serve
Directions
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Preheat oven to 350.
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In a 6- to 8-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1 tbsp. drippings in skillet. Chop bacon, and set aside.
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Add onion to skillet; cook, stirring occasionally, until slightly softened, 2-3 minutes. Add turnip greens in batches, stirring after each addition until wilted. Stir in salt. Reduce heat to low. Add cream cheese; cook, stirring frequently, until smooth and combined, 1-2 minutes. Stir in 3/4 cup fontina, 3/4 cup mozzarella, mayo, sour cream, parsley and cream. Sprinkle with remaining 1/4 cup fontina, remaining 1/4 cup mozzarella, and bacon.
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Bake until hot and bubbly, 20-25 minutes. Garnish with parsley, if desired. Serve hot with toasted bread slices.