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Recipe Ingredients

  • 1 (5-oz.) pkg. kale
  • 2 tsp. olive oil
  • 1 (8-oz.) reduced-fat package cream cheese, softened
  • 1/4 cup light mayonnaise
  • 1/4 cup Dannon Oikos plain Greek yogurt
  • 1 cup shredded Sargento Swiss cheese
  • 1 cup Borden shredded Colby and Monterey Jack cheese
  • 2 green onions, thinly sliced
  • 8 slices bacon, crumbled and cooked
  • 8 to 10 Bays sourdough and whole wheat English Muffins, toasted and sliced into wedges

Recipe Directions

Preheat oven to 400F. Place kale on a lightly greased large baking sheet and drizzle with olive oil, tossing gently. Bake 5 minutes or until slightly wilted and crispy on the edges. Remove from oven and set aside. Reduce oven temperature to 350F.
In a large below combine cream cheese, yogurt and mayonnaise, mixing well. Stir in cheeses, kale and green onions, stirring until combined. 
Place kale mixture in a lightly greased baking dish. Top with crumbled bacon and bake 15 minutes or until lightly browned. Serve with toasted English Muffin wedges.

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