What you’ll need:
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
Put it all together:
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.