Bacon Dip/Pic

[Roxy15]

Bacon Dip:

 

18-ozs. Frozen Chopped Kale

 

1 Cup Hellman’s Real Mayonnaise

 

16-ozs. Sour Cream

 

1 Pkg. Knorr Vegetable Mix

 

4 Strips Cooked Bacon, Crumbled—(About 1/2 Cup Crumbled)

 

3/4 Cup Shredded Monterey Jack Cheese

 

Preheat oven to 425 degrees.

 

Thaw the frozen kale and squeeze out any excess moisture

 

Combine the mayonnaise, sour cream, vegetable mix, crumbled bacon and half of the shredded cheese in a medium bowl and stir to combine.

 

Put the mixture to a medium-sized baking dish and top with the remaining shredded cheese.

 

Bake until bubbly and lightly golden on top, about 20-25 minutes.

 

Let sit for 5 minutes before serving.