Cheesy Kale And Bacon Dip Food

CHEESE AND BACON DIP

Steps:

• Cook bacon in a non stick skillet / fry pan over high heat until browned. Transfer to paper towel lined plate to drain.
• Mix cream cheese, mayonnaise, sour cream and garlic powder together in a heat proof bowl.
• Stir through most of the bacon, all the cheese and most of the shallots. Microwave on high for 3 minutes. The dip may look like the oil from the cheese has separated. Just stir well and it will come (and stay) together.
• If serving as is, pour into a serving bowl, top with remaining bacon and shallots.
• Serve with crackers, chips and the bread you pulled out to create the bread bowl (I toast it).

CHEESY KALE AND BACON DIP RECIPE:

Steps:

• 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.
• Remove the prepared cheese dip from the refrigerator. Mix chopped kale (all but the reserved 2 tablespoons) into the prepared cheese dip. Cover bowl and place back in refrigerator for 2 hours to overnight. The longer the flavors have to meld, the better.
• When ready to serve, remove the prepared Cheesy Kale and Bacon Dip from refrigerator and place in nice serving bowl. Garnish the top with the remaining 1/4 shredded cheddar cheese and the 2 tablespoons of kale that was set aside earlier for a nice presentation. Enjoy!
• Serve with crackers, baguette bread, tortilla chips, sliced carrots, celery, or cucumbers.
• Makes 1 large cheese ball or approximately 1 1/2 cups spread.

HOT CHEESY KALE AND BACON DIP

Steps:

• Preheat oven to 350 degrees.
• Combine all of the above ingredients together EXCEPT the cracker.
• Spread into a 9 inch pie plate and top with crushed crackers.
• Bake at 350 degrees for 20-25 minutes until hot and crackers are starting to brown.

WORLD'S BEST BACON CHEESE DIP

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.