Red Pepper & Turnip Green Dip

5 bacon slices, chopped

½ sweet onion, chopped

2 garlic cloves, chopped

¼ cup dry white wine

1 (16-oz.) package frozen chopped turnip greens, thawed

12 ounces cream cheese, cut into pieces

1 (8-oz.) container sour cream

½ teaspoon dried crushed red pepper

¼ teaspoon salt

¾ cup freshly grated Parmesan

Tabasco (optional)

 

1.  Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp. Reserve 1 tablespoon of the 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 ½ cup Parmesan cheese. Add tobacco to taste (optional).

3.  Cook, stirring often, 6 to 8 minutes until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1½-qt. baking dish. Sprinkle evenly with remaining ¼ cup Parmesan cheese.

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

5.  Transfer the dip to a 1- or 2-qt. slow cooker set on warm