Are you in the hustle and bustle of the holidays already? I certainly am, but I love holiday entertaining! Trust me, entertaining this time of year can be fun and easy. I am very excited to share this recipe for Warm Kale Bacon Dip just in time for your holiday gatherings. It’s my family’s favorite appetizer as it uses a few of our most loved ingredients such as kale, Borden and Sargento cheese, Dannon Oikos Greek Yogurt and Bays English Muffins. What I really love about this recipe is its simplicity by using high-quality brands of shredded cheeses along with healthy ingredients such as Greek yogurt and kale. Friends ask me all the time for my top stress-free cooking tip and I usually tell them to keep it simple. Use your favorite ingredients and stop by the dairy and/or freezer section to make your life even easier. You can find so many items in these sections of the grocery store, which make cooking more economical, convenient and your recipes taste even better.
For this dip recipe, start by roasting the kale with a touch of olive oil until it is slightly wilted and crispy. Then, add to the cheeses and yogurt, stirring well. Complete this by topping with crumbled bacon. If you’re not a bacon fan, you may omit this step. I used Bays English Muffins from the dairy section, which are a perfect accompaniment to this warm cheesy dip with their great texture and flavor.
Besides being tasty, this holiday appetizer is healthy too! It is filled with calcium, one of the body’s most important minerals for strong healthy bones, as well as active cultures in the Greek yogurt, which adds more protein to this appetizer while also aiding in digestion and boosting the immune system (we all need this during the cold winter months). Kale is another fabulous, healthy ingredient addition, known as a super-food with vitamins and minerals.
For more great recipes using frozen and refrigerated foods see Easy Home Meals.
This post is sponsored by National Frozen and Refrigerated Foods Association and Easy Home Meals, but all opinions are my own.
Warm Kale and Bacon Dip
2 teaspoons olive oil
1 (8-ounce) reduced-fat package cream cheese, softened
1/4 cup light mayonnaise
1/4 cup Dannon Oikos plain Greek yogurt
1 cup shredded Sargento Swiss cheese
1 cup Borden shredded Colby and Monterey Jack cheese
2 green onions, thinly sliced
8 slices bacon, crumbled and cooked
8 to 10 Bays sourdough and whole wheat English Muffins, toasted and sliced into wedges
2. In a large below combine cream cheese, yogurt and mayonnaise, mixing well. Stir in cheeses, kale and green onions, stirring until combined.
3. Place kale mixture in a lightly greased baking dish. Top with crumbled bacon and bake 15 minutes or until lightly browned. Serve with toasted English Muffin wedges.
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