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Melinda’s Hot Turnip Green Dip

Melinda’s Hot Turnip Green Dip

½ medium sweet onion, chopped

2 garlic cloves, chopped

2 tablespoons olive oil 

¼ cup dry white wine

1 (14½-ounce) can chopped turnip greens, drained

12 ounces cream cheese, cut into pieces

1 (8-ounce) carton sour cream

½ teaspoon crushed red pepper flakes

¼ teaspoon salt

Sugar to taste

3/4 cup freshly grated Parmesan cheese, divided

1 (3-ounce) package real bacon bits

Preheat oven to 350 degrees. Sauté onion and garlic in olive oil. Add wine, and cook for 1–2 minutes. Stir in turnip greens, cream cheese, sour cream, red pepper, salt, sugar, and ½ cup Parmesan cheese. Cook, stirring often, for 6–8 minutes or until cream cheese is melted and mixture is heated. Transfer to a 1½-quart baking dish and top with remaining Parmesan cheese; bake for 10–15 minutes. Sprinkle with bacon. Serve with cornbread waffles. 

Yield: 20–24 servings

For cornbread waffles, use your favorite cornbread batter and bake in a greased mini waffle iron.








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