Bacon, Kale and Asiago Dip

Enjoy this dip with garlic bread, chips, veggies or any other food that's sturdy enough to scoop it!

Serves: 4Prep: 10 minutesCook: 45 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 5 slices Simple Truth™ Uncured Hickory Smoked Bacon, chopped
  • 2 cups Simple Truth Organic™ Baby Kale, tough stems removed
  • 1⁄2 medium white onion, chopped
  • 2 garlic cloves, chopped
  • 1⁄4 cup dry white wine
  • 1 package (8 oz.) cream cheese, softened
  • 1⁄2 cup mayonnaise
  • 1 cup shredded Asiago cheese
  • 1 cup shredded Swiss cheese
  • 1 tablespoon red wine vinegar
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
  • Simple Truth Organic™ Ready to Bake Roasted Garlic Artisan Bread, baked and sliced


  • Preheat oven to 350°F.
  • In Dutch oven over medium-high heat, cook bacon, stirring often, 6 to 7 minutes or until crisp. Drain on paper towels. Reserve 1 tablespoon of drippings.
  • Sauté kale, onion and garlic in hot drippings about 5 minutes or until onion is tender. Add wine and cook, stirring constantly, 1 to 3 minutes or until particles loosen from bottom of Dutch oven.
  • In large bowl, stir together cream cheese and mayonnaise until smooth. Stir in Asiago and Swiss cheeses, vinegar, salt and pepper; followed by kale mixture. Spoon into a lightly greased 1 to 1½ quart baking dish.
  • Bake 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon.
  • Scoop dip into a serving bowl and serve with garlic bread slices; can also serve with chips or veggies.