Jalapeno, Bacon, and Kale Dip – Kid Friendly Things To Do

Jalapeno bacon kale cheese dip

This cheesy kale dip is perfect for the holidays and potluck gatherings.


  • 1 Bulb of garlic
  • Olive oil
  • 2 cups of kale
  • 8 oz. cream cheese
  • 1/2 cup of sour cream
  • 1/4 mayonnaise
  • 3 jalapenos that have been seeded, de-veined, and chopped
  • 1/2 t garlic powder
  • 1/4 t onion powder 1&1/2 cups of Mexican Style Cheese
  • 1/4 cup of bacon bits
  • 1/4 cup of shredded Parmesan cheese


  • Preheat oven to 375 degrees
  • Leaving the skin on, cut the top off of the garlic bulb
  • Make a foil bowl for the garlic to sit in, and pour a little olive oil over the garlic. Add a little salt, and pepper to taste. Close the foil up to seal the bulb in, and place in the oven until soft – about 30 minutes
  • While the garlic roasts…Blanch the kale:
  • Get a medium-size bowl, and fill it with a little ice water
  • In a medium-size pot, boil the kale in a small amount of water – only for about 1 minute
  • Drain, and throw kale into the ice water to shock it, and stop the cooking process
  • Drain, and squeeze kale
  • In a medium-sized bowl, mix the cream cheese, sour cream, mayonnaise, jalapenos, garlic powder, cheese, bacon, kale, and roasted garlic (just squeeze the soft garlic out of the bulb)
  • Spread into a greased 8×8 pan, or whatever dish you want to serve your dip from
  • Sprinkle the Parmesan cheese over the dip
  • Bake for about 15 minutes, or until the top is golden, and cheese is melted
  • Serve with Tortilla chips, crackers, or pita chips