What you’ll need:
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- 4 slices bacon
- ¼ cup finely chopped yellow onion
- 5 cups coarsely chopped fresh turnip greens
- ½ package (8 oz) cream cheese, softened
- ½ cup sour cream
- ½ cup shredded sharp white Cheddar cheese, divided
- ¼ cup freshly grated Parmesan cheese
- 6 tablespoons mayonnaise
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper
- 1/8 teaspoon ground cumin
- 1 can (11-oz) original breadsticks*
- *Pillsbury Original Breadsticks works great with this recipe
Instructions:
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- FIRST Preheat oven to 375 degrees. In your Oklahoma shaped cast-iron
skillet, cook bacon until crisp, transfer when done to paper towels to let drain.
Reserve 2 tablespoons of the drippings in skillet. Add onion to hot skillet and
cook until softened- about 2 minutes. Add greens to cooked onions and cook
them until wilted, another 4 minutes. - NEXT In a medium bowl, stir together wilted greens and onions, cream
cheese, sour cream, ¼ cup Cheddar, Parmesan, mayonnaise, salt garlic
powder, red pepper and cumin. - FOLLOWING Unroll dough onto a lightly floured surface, separating into 12
pieces. Roll each into a spiral bun, pinch seams to seal. Place rolls around the
edge of the skillet, seam side facing out. - LAST Spoon out the dip into the center of skillet. Bake until bread is golden brown and dip is bubbly, about 24 minutes, covering with foil during the last 4 minutes of baking to prevent top of dip from drying out.
- FINISH Crumble bacon and sprinkle over bread and dip along with remaining 1/4 cup of cheddar. Bake until cheese is melted, about 2 more minutes. Serve warm in the skillet.
- FIRST Preheat oven to 375 degrees. In your Oklahoma shaped cast-iron
-