Turnip Greens And Artichoke Au Gratin Dip
15m prep 20m cook 35m ready
A rich and creamy dip featuring turnip greens, artichokes, and bacon, topped with smoked Gouda and Havarti cheese. Perfect for parties or game day.
Ingredients
- bacon
- 355 ml turnip greens chopped
- 78.9 ml artichokes chopped
- 29.6 ml red bell pepper chopped
- 2 clove garlic minced
- 29.6 ml all-purpose flour
- 118 ml heavy cream
- 170 g sour cream
- 170 g cream cheese at room temperature
- 59.1 ml green onions chopped
- 4.93 ml fresh thyme leaves minced
- 158 ml smoked Gouda shredded
- 158 ml creamy Havarti shredded
- chips, veggie sticks, or toasted bread for serving
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 185 mg
- Iron: 1.83 mg
- Magnesium: 35.5 mg
- Phosphorus: 166 mg
- Potassium: 395 mg
- Zinc: 1.05 mg
Let's Cook
-
Step 1.
Preheat the broiler.
-
Step 2.
Place a large skillet over medium heat, add the bacon, and cook, flipping once, until crisp, about 5 minutes. Remove the bacon from the skillet and set aside to cool; leave the rendered fat in the skillet. Once cool, crumble or chop the bacon.
-
Step 3.
Pour 2 tablespoons of the bacon fat into a medium pan (reserve the rest for another use) and place over medium heat. Add the turnip greens and cook, stirring occasionally, for about 5 minutes until wilted.
-
Step 4.
Stir in the artichokes and red bell pepper. Add the minced garlic and cook, stirring, for 1 minute.
-
Step 5.
Sprinkle the flour over the vegetables and cook, stirring constantly, until the raw flour smell is gone, about 3 minutes.
-
Step 6.
Add the heavy cream, sour cream, and cream cheese to the pan and stir until the cream cheese is melted and the mixture is smooth. Stir in the crumbled bacon, green onions, and fresh thyme.
-
Step 7.
Transfer the dip to a medium broiler-safe baking dish (or several smaller dishes). Top evenly with the shredded smoked Gouda and creamy Havarti.
-
Step 8.
Broil until the top bubbles and starts to brown, 2 to 3 minutes. Let the dip cool for 5 to 10 minutes before serving. Serve with chips, veggie sticks, or toasted bread.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.