This recipe comes from Demetria of White's Family Farm in Springfield, Tennessee. We're big fans of Demetria and her cooking. Similar to a spinach artichoke dip, this rich recipe is a great one to keep on hand for holiday gatherings and parties.
Ingredients
- 6-8 slices bacon
- 1/2 cup finely diced yellow onion
- 4 cups chopped fresh turnip greens
- 1/4 teaspoon salt
- 1 cup shredded parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons heavy whipping cream
- 1 chopped turnip
Instructions
1. Preheat oven to 350°.
2. 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 tablespoon drippings in skillet. Chop bacon and set aside.
3. Add onion to skillet; cook, stirring occasionally, until slightly softened (2 to 3 minutes). Add turnip greens one cup at a time, stirring after each addition until wilted. Stir in salt. Reduce heat to low. Add cream cheese; cook, stirring frequently, until smooth. Stir in 3⁄4 cup Parmesan, 3⁄4 cup mozzarella, mayonnaise, sour cream, and cream. Sprinkle with remaining 1⁄4 cup Parmesan, remaining 1⁄4 cup mozzarella, and bacon. (Leave a little bacon out to garnish with.)
4. Remove skillet from stove and bake in the oven until hot and bubbly (20–25 minutes). Garnish with remaining bacon. Serve hot with toasted bread slices or corn chips.
