Ingredients

142 grams turnip greens or beet greens

113 grams cream cheese 

125 grams sour cream 

130 grams feta cheese

70 grams Asiago or Parmesan cheese 

30 grams chopped scallion greens 

30 grams mayonnaise 

2 tsp garlic powder

1/4 tsp paprika 

15 grams parsley or dill, for topping 

Serves 4-5

Instructions

Bring a large pot of water to a boil. You will need about 8 inches of water. 

Wash the turnip or beet greens, then chop into small pieces, no larger than 1 inch long. 

Once the water is at a rolling boil, add the chopped greens and cook, stirring often, for 1-2 minutes or until just barely cooked and the colours pop.

Strain the greens, then immediately place them in a bowl of ice cold water. Stir to cool them down, then drain very well. 

Preheat the oven to 375 f.

Once drained, pour the greens onto a clean dish towel and wring out as much water as possible. Place in a medium sized bowl, making sure that all of the pieces are separated and not clumping together.

Chop the feta into small pieces. Grate the Asiago or parmesan and set aside.

Dice the scallions greens. 

Add all of the ingredients except for the Asiago cheese and the parsley to the bowl with the greens. Mix well, then pour into a small cast iron or oven safe pan. 

Cover with the grated Asiago, then bake for 15 minutes on the top rack of the oven.

Dice the parsley very finely and set aside.

After 15 minutes, turn the oven up to broil and bake for about 3 minutes more, or until brown and bubbly. Keep a close eye on the dip and remove it promptly once browned. 

Place the diced parsley on top of the dip. Let cool slightly, then serve with chips, crackers, bread or sliced veggies.