CrockPot Cheesy Bacon Kale Dip

I love just putting out a spread of dips and snacks during the Summer. The kids love to do that for dinner at least one night a week. It makes it easy to come and go as you please, and they LOVE having a selection!

I decided to have fun with snack night this week and we are participating in the “Chopped at Home” contest from Sargento®

The challenge is to use

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• Sargento® Chef Blends 4 State Cheddar
• Kale
• Oyster Crackers
• Bacon

to make create a Chopped-inspired dish and share it for your chance to win. The prize? $10,000, an appearance on Food Network*, plus a trip to the Food Network New York City Wine and Food Festival! How fun!

I grabbed my ingredients including the Sargento Chef Blends 4 State Cheddar. YUM!

I got out my skillet and browned a few pieces of chopped bacon and about 2 cups of kale (that was pre-washed & chopped.

It did not take long for the kale to cook down. When It did I squeezed some fresh lemon juice over the top. I continued to cook to brown the bacon a bit more.

Once it was all crispy I mixed the bacon & kale with 2 packages of softened cream cheese and 1 cup of the Sargento 4 State Cheddar Cheese.  I added a dash of garlic salt too.

After it was stirred well, I added it to my smallest crock pot on low. I really need to get one of those tiny dip crock pots.

I still needed to use the oyster crackers.  I melted some butter with a little bit of garlic salt, and poured it over about 1 1/2 cups of broken up oyster crackers. Gave it a stir, and sprinkled it on top of the dip for some added crunch. I also sprinkled a little more of the Sargento 4 State Cheddar Cheese Blend cause….why not?

The result was something sinful and amazing! I served this dip with tortilla chips,  but you could even use kale chips!

Print

CrockPot Cheesy Bacon Kale Dip

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 8 -10

Author Amanda Carlisle

Ingredients

• 4-5 slices of bacon
• 2 cups kale; washed chopped
• Juice of 1/2 a Lemon
• 2 8 oz packages cream cheese softened
• 1 1/2 cups Sargento 4 State Cheddar Cheese Blend Shreds
• 1 tsp garlic salt
• 1 1/2 cups oyster crackers
• 1 tbsp butter melted
• tortilla chips for serving

Instructions

1. In a skillet heat bacon and kale until bacon is crispy and kale is wilted down. Squeeze 1/2 lemon over the kale & bacon.
2. Stir bacon & kale into cream cheese and stir in 1 cup of the cheddar cheese. Add 1/2 tsp of the garlic salt and stir it in as well.
3. Place the entire mix into a small crock pot preferably 2 qt and cook on low for 1-2 hours.
4. While dip is cooking stir the other 1/2 tsp of garlic salt into the melted butter. Crush the oyster crackers and drizzle them with butter. Top the dip with the crackers for added crunch.
5. Serve with Tortilla chips while warm, or serve right out of the crock pot on low/warm setting.

Do you have a great idea for the  “Chopped at Home” contest from Sargento®? I would love to hear about it!

Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.