Ingredients

• 8 ounces cream cheese
• 1 cup sour cream
• 1 cup artichoke hearts, chopped
• 1/4 cup lemon juice
• 6 ounces hickory smoked bacon, chopped
• 1/2 onion, chopped
• 4 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 cup fresh kale, shredded
• 1/2 cup white wine
• 1 tablespoon whole grain mustard
• 1 tablespoon hot pepper sauce
• salt and pepper, to taste

Instructions

Cook the chopped bacon on a Wolf Burner over medium heat for 4-5 minutes.

Add the onions and the kale and cook until completely wilted. Add the garlic once the kale is wilted.

Add the white wine and reduce by half to cook out the alcohol. Add the remaining ingredients and mix thoroughly.

Let sit for about 5 minutes and serve in a large serving dish with crostinis or crackers.

This is a chunky style dip. If you prefer a smoother dip, let the finished dish sit for 15 minutes to cool. Add to a food processor and process for a few minutes to smooth out the dip. Top with crostinis or crackers and serve.