Ingredients
The following ingredients have 2 Servings
- 1 pound of bacon, (cooked and crumbled (a few tablespoons of fat reserved))
- 4 large kale leaves, (curly green or lacinato both work!)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 cup greek yogurt
- 1 cup mayo
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 1 cup cherry tomatoes, (sliced or chopped)
- 1 large ciabatta baguette, (sliced into rounds)
Instruction
- I like to make the bacon first and set it aside – you can even made it a day ahead of time! When finished, be sure to reserve a few tablespoons of the bacon grease to make the baguettes. Heat the grease over low heat before using if it has solidified again.
- Preheat your grill to the highest setting. Rub the kale leaves with olive oil and sprinkle with a bit of salt and pepper. Once the grill is hot, place the leaves on the grill for just 1 minute or so per side, until they are dark green and slightly golden in spots. Remove the kale and let it cool until you can touch. I like to fold the leaves and slice out the stem, then use a large knife to slice and shred the kale into small pieces.
- In a large bowl, whisk together the yogurt and mayo. Whisk in the pepper and garlic powder. Use a spatula or spoon to fold the crumbled bacon, tomatoes and kale into the dip – if desired, reserve a few bits of each for topping the dip. Mix and stir well until combined. Taste and add a bit of salt if needed – I find it really doesn’t need it with all the bacon and the seasoned kale. Place the dip in the fridge for 30 minutes before serving.
- Preheat your broiler to the highest setting. To toast the bread, slice a large baguette into 1/2-inch slices. Brush both sides with the reserved bacon grease. Place the bread slices on a broiler pan or on a wire rack fitted over a baking sheet. Broil for 1 to 2 minutes, watching the ENTIRE time so that they don’t burn. Flip and broil for another 1 to 2 minutes. Serve with the dip!
