Roxy15
New member
Bacon Dip:
18-ozs. Frozen Chopped Kale
1 Cup Hellman’s Real Mayonnaise
16-ozs. Sour Cream
1 Pkg. Knorr Vegetable Mix
4 Strips Cooked Bacon, Crumbled—(About 1/2 Cup Crumbled)
3/4 Cup Shredded Monterey Jack Cheese
Preheat oven to 425 degrees.
Thaw the frozen kale and squeeze out any excess moisture
Combine the mayonnaise, sour cream, vegetable mix, crumbled bacon and half of the shredded cheese in a medium bowl and stir to combine.
Put the mixture to a medium-sized baking dish and top with the remaining shredded cheese.
Bake until bubbly and lightly golden on top, about 20-25 minutes.
Let sit for 5 minutes before serving.
18-ozs. Frozen Chopped Kale
1 Cup Hellman’s Real Mayonnaise
16-ozs. Sour Cream
1 Pkg. Knorr Vegetable Mix
4 Strips Cooked Bacon, Crumbled—(About 1/2 Cup Crumbled)
3/4 Cup Shredded Monterey Jack Cheese
Preheat oven to 425 degrees.
Thaw the frozen kale and squeeze out any excess moisture
Combine the mayonnaise, sour cream, vegetable mix, crumbled bacon and half of the shredded cheese in a medium bowl and stir to combine.
Put the mixture to a medium-sized baking dish and top with the remaining shredded cheese.
Bake until bubbly and lightly golden on top, about 20-25 minutes.
Let sit for 5 minutes before serving.
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