New Year’s Eve is about to get into full swing here, but I wanted to share this Warm Turnip Green Dip with you first, while there’s still time to snag those greens.

The legend goes that the more greens you eat on New Year’s Day, the more green you’ll see in your bank account, so it’s worth your time to make this dip. Just combine the greens with onion, garlic, white wine (or leftover Champagne!), cream cheese and sour cream. Sprinkle Parmesan on top, and bake the dip until it’s bubbly.

Then, make it rain crispy bacon over the top.

MAKE. IT. RAIN.

Because pork is lucky, too. And a little salt and smoke do magical things for rich, creamy dips, like this one.

Whatever you’re doing to ring in the New Year, I hope you’re feeling blessed and lucky. If not – if you’re having a hard time – I just want you know that the worst, most depressing New Year’s Eve I ever had was followed by one of the very best years of my life. The Year Everything Came Together. So, get ready. Your fresh start is just a few hours away.

Warm Turnip Green Dip

From “Southern Living” (December 2008)

Makes 4 cups

  • 5 bacon slices, chopped
  • 1/2 medium-size sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup dry white wine
  • 1 (16-oz.) package frozen chopped turnip greens, thawed and drained
  • 12 ounces cream cheese, cut into pieces
  • 1 (8-oz.) container sour cream
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon salt
  • 3/4 cup freshly grated Parmesan cheese
  • Garnish: dried crushed red pepper
  • Assorted crackers, flatbread, and gourmet wafers
  1. Preheat oven to broil.
  2. Cook bacon in a Dutch oven over medium-high heat until crispy, about 5 to 6 minutes. Drain the bacon on paper towels, but leave 1 tablespoon drippings in the Dutch oven.
  3. Add onion and garlic to the hot drippings. Sauté for 3 to 4 minutes.
  4. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven.
  5. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.
  6. Transfer the mixture to a lightly greased 1 1/2-quart baking dish. (Make certain that you use a broiler-safe baking dish.)
  7. Sprinkle with remaining 1/4 cup Parmesan cheese.
  8. Broil 6 inches from heat until cheese is lightly browned, 4 to 5 minutes. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.

To Make Ahead: Prepare recipe as directed through Step 7. Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° F for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Warm Spinach-Artichoke Dip: Substitute 2 (10-ounce) packages frozen spinach, thawed and drained, and 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.