Jalapeno, Bacon, and Kale Dip
This cheesy kale dip is perfect for the holidays and potluck gatherings.
Yield: 10 -12 servings
Calories: 367cal
Materials
- 1 tsp. minced garlic
- 2 cups kale
- 8 oz. cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ⅓ cup jalapeños seeded, deveined, and chopped
- ¼ cup bacon bits
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- 1&1/2 cups shredded Mexican-style cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Bring a small amount of water to a boil in a medium pot and boil the kale for about 1 minute.
- Drain the kale, then immediately blanch it by placing it in a bowl of ice water to stop the cooking.
- Drain again and squeeze out as much liquid as possible.
- In a medium bowl, mix the cream cheese, sour cream, mayonnaise, jalapeños, garlic powder, onion powder, shredded cheese, minced garlic, bacon, and drained kale.
- Spread the mixture into a greased 8×8 baking dish or oven-safe serving dish.
- Sprinkle Parmesan cheese over the top.Bake for about 15 minutes, or until bubbly, melted, and lightly golden.
- Serve warm with your favorite dippers.
Notes
Nutrition facts are only an estimate
Nutrition
Calories: 367cal | Carbohydrates: 6g | Protein: 18g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 644mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1268IU | Vitamin C: 8mg | Calcium: 393mg | Iron: 0.5mg