Warm Turnip Green Dip


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This recipe is a recipe from Southern Living that a friend introduced me to. I don't like turnip greens, but I love this recipe. It's like a spicier spinach dip and has been devoured at every time I make it. I usually serve it with Townhouse Corn Bread Crackers, but multigrain crackers or tortilla chips will work as well.

I also try to make it a bit healthier by subbing low fat items instead of the full fat versions. Enjoy!

Prep: 15 min., Cook: 20 min., Broil: 5 min. Transfer the dip to a 1- or 2-qt. slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side.

Yield: Makes 4 cups


  • 5 center cut lower fat bacon slices, chopped
  • 1/2 sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup dry white wine
  • 1 (16-oz.) package frozen chopped turnip greens, thawed
  • 16 ounces 1/3 less fat cream cheese, cut into pieces
  • 1 (8-oz.) container light sour cream
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon salt
  • 3/4 cup freshly grated Parmesan


1. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

2. Sauté onion and garlic in hot drippings 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, next 4 ingredients, and 1/2 cup 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. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.

3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.

Apple cider vinaigrette dressing


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I've been on a homemade salad dressing kick for a while now and this is my absolute favorite dressing. It's an apple cider vinaigrette dressing and it's awesome!

The salad consists of mixed greens, thinly sliced purple or yellow sweet onions, thinly sliced cucumber, halved grape tomatoes, feta cheese, a sprinkling of walnuts and the apple cider vinaigrette. YUM!

The dressing:

2 tablespoons Grey Poupon Mild & Creamy Dijon Mustard (Made with white wine)

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup apple cider vinegar

2/3 cup vegetable oil

1. Whisk the mustard, sugar, salt, pepper and vinegar together in a bowl.

2. Slowly drizzle in the oil, whisking constantly, until thickened.

3. Adjust the seasonings to taste.

4. Store covered in the refrigerator for up to 2 weeks.

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