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5 from 2 votes

Hot Kale and Bacon Dip

The biggest game day of the season is coming up and there is Hot Kale and Bacon Dip that needs a spot on the table!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 10 servings
Author: Gaby Dalkin

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 ½ pounds kale cleaned, trimmed, and coarsely chopped
  • cup milk
  • 6 ounces cream cheese
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • ¾ cup shredded mozzarella
  • 5 strips cooked bacon broken up into bite-sized pieces
  • Coarse salt and ground pepper
  • ½ cup parmesan cheese
  • Freshly fried salty tortilla chips for serving

Instructions

  • 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.

Notes

While I serve this hot, there's absolutely nothing wrong with eating the leftovers cold - if you have any!

Nutrition

Calories: 165kcal | Carbohydrates: 6g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 322mg | Potassium: 327mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7138IU | Vitamin C: 65mg | Calcium: 306mg | Iron: 1mg