CERTIFIED SC RECIPE OF THE WEEK – Turnip Greens and Bacon Dip
December 29, 2017
- 1 cup onions, diced
- 3 garlic cloves, finely minced
- 1½ cups cottage cheese
- ½ cup cream cheese, softened
- ½ cup Parmesan cheese, finely grated
- 2 tablespoons Dukes® mayonnaise
- 2 tablespoons white wine vinegar
- 1 bag (12 ounces) frozen turnip greens, thawed
- 1 can (8 ounces) sliced water chestnuts, coarsely chopped
- ½ cup part-skim mozzarella cheese, finely shredded
- 4 slices cooked bacon, crumbled and divided
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- 1 teaspoon lemon zest, finely grated
- Preheat oven to 350°. Spray a 1½-quart baking dish or 9-inch deep-dish pie plate with vegetable cooking spray and set aside.
- Puree cottage cheese in food processor until smooth. Add cream cheese, Parmesan cheese, mayonnaise and vinegar and puree.
- Transfer cheese mixture to large bowl, add softened onions and garlic, thawed turnip greens, water chestnuts, half of the crumbled bacon, paprika, salt, red pepper and lemon zest. Stir until thoroughly combined.
- Place in baking dish and cook, covered with foil, for 30 minutes. Remove foil and cook an additional 20-30 minutes, or until heated through in the center. Remove and sprinkle with remaining crumbled bacon.
- Serve warm with whole-wheat crackers, flatbread, pita chips or bread cubes.
Ag Fact: The amount of glucosinolate found in turnip greens actually beats the quantity in many other leafy greens and cruciferous vegetables – including nutrient powerhouses like kale and collards.