Warm Turnip Green Dip

5 soy bacon slices, chopped (optional)
Olive oil
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 c. dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed or equivalent fresh turnip greens
12 oz. cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 t. dried crushed red pepper
1/4 t. salt
3/4 c. freshly grated Parmesan cheese (divided)
Dried crushed red pepper, for garnish
Assorted crackers, flatbread, and gourmet wafers

Cook bacon per package directions. Drain if needed and crumble.

Sauté onion and garlic in olive oil 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven.

Stir in turnip greens, cream cheese, sour cream, crushed red pepper, salt, and 1/2 c. Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.

Transfer to a lightly greased 1-1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 c. Parmesan cheese. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon bits. Garnish with red pepper, if desired.

Serve hot with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed, but instead of broiling, cover and chill 8 hours. Before serving, bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Alternate version: Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

From Common Ground Farm cooking class, 1/23/16.