Warm Kale-And-Asiago Dip

• 5 bacon, slices (chopped)
• 1 lb fresh kale (stemmed and finely chopped)
• 1/2 medium sweet onion (chopped)
• 2 garlic cloves (chopped)
• 1/4 cup dry white wine
• 1 (8 ounce) package reduced-fat cream cheese (softened)
• 1/2 cup mayonnaise
• 4 1/2 ounces shredded asiago cheese (about 1 cup, plus 2 T)
• 4 1/2 ounces shredded fontina (about 1 cup, plus 2 T) or 4 1/2 ounces swiss cheese (about 1 cup, plus 2 T)
• 1 tablespoon red wine vinegar
• 1/4 - 1/2 teaspoon dry crushed red pepper
• 1/4 teaspoon fresh ground black pepper
• assorted crackers (to serve) or toasted bread, slices (to serve)

1. Preheat oven to 350u0b0.
2. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
3. Saute kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
4. Stir together cream cheese and mayonnaise in a large bowl until smooth.
5. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
6. Bake at 350u0b0 for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers or toasted bread slices.
7. Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.

bacon, fresh kale, sweet onion, garlic, white wine, cream cheese, mayonnaise, asiago cheese, t, red wine vinegar, red pepper, fresh ground black pepper, crackers

Taken from www.food.com/recipe/warm-kale-and-asiago-dip-509230 (may not work)