Saturday night the 16th, was so fun. We had our lifelong buddies here to celebrate Valentines Day. We had great plans but the Indiana vs Purdue basketball game got in the way. In Kentucky you cannot head east from Shelbyville , when UK is playing and expect any bar to have the IU game on. So plan B.
The boys watched the game at our house and the ladies shopped Shelbyville. Then we had great fun cooking, eating and playing Board games.
One success for the evening was the Warm Turnip Green Dip. Plus a bonus meal, the next night I turned it into Turnip Cream Soup.
5 Slices Bacon, chopped
1/2 sweet onion,chopped
2 garlic cloves, chopped
1/4 cup white wine
1(16oz) packaged frozen chopped turnip greens , thawed
12 ounces cream cheese, cut into pieces
1(8oz) container sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
3/4 cup freshly grated Parmesan cheese
Garnish: dried crushed red pepper
Assorted crackers, flatbreads, and crackers
1. Cook bacon in a skillet over medium heat 5 to 6 minutes or until crisp Remove bacon and drain on paper towels , reserving 1 Tbsp
2. Saute onion and garlic in hot dripping 3 to 4 minutes. Add wine and cook1 to 2 minutes stirring to loosen particles from the pan. Stir in the turnip greens , next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often 6 to8 minutes or until cream cheese is melted and mixture is heated thru and thru.
Transfer to a lightly greased 1 1/2 quart baking dish. Sprinkle with 1/4 cup Parmesan cheese
3. Cover and chill 8 hours. Bake covered with foil for 30 minutes at350 degrees. Uncover and bake 30 minutes. Then sprinkle with bacon. Serve with assorted crackers.
This was wonderful and loved.
So the next day, I added some chicken broth and made a great soup. So it was 2 for 1.
Enjoy, the original recipe was adapted from Southern Living!
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