Skillet Turnip Dip with Bread Ring
A hearty, warm dip surrounded by a bread ring
Ingredients
For the bread ring
- 1 package Rhodes frozen dinner rolls
- 1 tablespoon olive oil
- 2 tablespoons melted butter
- 1-2 tablespoons sea salt
For the turnip dip
- 5 bacon slices chopped
- ½ medium sized sweet onion chopped
- 2 garlic cloves minced
- ¼ cup dry white wine
- 1 16 ounce package frozen chopped turnip greens, thawed
- 12 ounces cream cheese cut into pieces
- 1 8 ounce container sour cream
- ½ teaspoon dried crushed red pepper
- ¼ teaspoon salt
- ¾ 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 ¼ 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 ½ 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 ¼ 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.
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
When the rolls run out, serve the dip with flat bread, pita chips, Fritos, or crackers. Adapted from from Southern Living
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