Ingredients

The following ingredients have 1 Servings
  • 2 cups (8 ounces) Cheddar cheese,  (shredded and divided)
  • 5 to 6 green onions, (chopped)
  • 1 (3-ounce) package of real bacon bits*
  • 1 (8-ounce) can water chestnuts, (drained and diced)
  • 1 (1.4-ounce) packet of Knorr Vegetable Mix
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 large bunch Kale ((curly or Italian)**)
  • 1/2 cup water

Instruction

  • In a large bowl, mix together 1 3/4 cups shredded cheese, chopped green onions, bacon bits, water chestnuts, Knorr Vegetable Mix, mayonnaise, and sour cream.  Cover and place in refrigerator while preparing the kale.
  • Preparing Kale leaves:  Wash the kale leaves thoroughly.  To de-stem the kale leaves, place leaves on a cutting board.  Fold each kale leaf in half, cut along the stem, and then pull out the stem. Either discard the stems or place in a freezer bag and freeze to use later in your soup stocks.  Tear the kale leaves into large pieces. 
  • In medium-size sauce pan over medium-high heat, add 1/2 cup of water.  Place the prepared kale pieces in the pot and cover with a lid to steam.  After a couple minutes, remove lid and stir kale so fresh leaves are rotated to the bottom of the sauce pot; cover with lid again.  Check again and stir after a couple additional minutes have passed.  Cook until all the Kale is cooked, but do not overcook to avoid having kale leaves shrivel up too much.  Remove from heat and drain off liquid (place kale in sieve to squeeze all the liquid out).  
  • Place the drained kale on a cutting board and finely chop.  Set aside 2 tablespoons of chopped kale for garnish later.
  • Remove the prepared cheese dip from the refrigerator.  Mix chopped kale (all but the reserved 2 tablespoons) into the prepared cheese dip.  Cover bowl and place back in refrigerator for 2 hours to overnight.  The longer the flavors have to meld, the better.
  • When ready to serve, remove the prepared Cheesy Kale and Bacon Dip from refrigerator and place in nice serving bowl.  Garnish the top with the remaining 1/4 shredded cheddar cheese and the 2 tablespoons of kale that was set aside earlier for a nice presentation.  Enjoy!
  • Serve with crackers, baguette bread, tortilla chips, sliced carrots, celery, or cucumbers.
  • Makes 1 large cheese ball or approximately 1 1/2 cups spread.