Jane Windham’s recipe for Turnip Dip with Bread Ring
A hearty, warm dip surrounded by a bread ring.
Cook Time 25 minutes
Ingredients
For the bread ring
1 package Rhodes frozen dinner rolls
1 tbsp olive oil
2 tbsp melted butter
1-2 tbsp sea salt
For the turnip dip
5 bacon slices chopped
1/2 medium sized sweet onion chopped
2 garlic cloves minced
1/4 cup dry white wine
1 16 oz. package frozen chopped turnip greens, thawed
12 oz. cream cheese cut into pieces
1 8 oz. container sour cream
1/2 tsp dried crushed red pepper
1/4 tsp salt
3/4 cup freshly grated Parmesan cheese
Instructions
For the bread ring
Spread 1 tablespoon on the bottom and sides of a 9 inch cast iron skillet.
Place 11 frozen dinner rolls 1/4 inch apart in the skillet.
Cover with a tea towel and allow the rolls to thaw and rise for about 3 hours.
Melt 2 tablespoons butter and brush over rolls.
Sprinkle 1-2 tablespoons sea salt on the rolls.
For the dip
Preheat the oven to 350 degrees.
Cook bacon in a Dutch oven over medium high heat 5-6 minutes or until crisp. Remove bacon and drain on a paper towel.
Saute onion and garlic in 1 tablespoon of hot bacon drippings in the Dutch oven.
Add wine and cook 1-2 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, 6-8 minutes or until cream cheese is melted and mixture is thoroughly heated.
Remove from heat.
For the complete dish
Pour the turnip mixture into the middle of the rolls in the skillet.
Bake at 350 degrees about 15 minutes, remove and add the bacon pieces and remaining 1/4 cup of Parmesan cheese on top of the dip.
Cook for an additional 5-10 minutes or until the rolls are golden brown.
Serve immediately.
Recipe Notes
If your rolls have risen a lot, there may not be room for all the turnip mixture to fit in the middle of the rolls. Just add the extra to a small baking dish.
When the rolls run out, serve the dip with flat bread, pita chips, Fritos, or crackers.
Adapted from from Southern Living
See more from Jane Windham at cottageatthecrossroads.com.
