Baked Potato Dip
This is such as easy dip to make, it's almost too easy. I get rave reviews and requests for the recipe every time I make it. There are no potatoes in this dip. The combination of the dip ingredients with the potato chip dippers, create a satisfying taste that reminds you of eating a loaded baked potato. It's seriously addicting.
Servings 20 People
Ingredients
- 2 Cups Sour cream
- 1 12 oz Package bacon (pre-cooked, crispy & chopped)
- 2 Cups Sharp cheddar cheese-shredded
- 1 bunch Fresh Chives-cut into small pieces
- 1-2 Shakes Salt Optional-but I recommend
- 1-2 Shakes Ground Black Pepper Optional-but I recommend
- 2 Shakes Worcestershire Sauce Optional-but I recommend
- 2 Shakes Bottled Hot Sauce Optional-but I recommend
Instructions
- Using a spoon, combine all ingredients in a medium bowl. Stir together until well blended
- Cover with plastic wrap and refrigerate for at least one hour or overnight so the flavors can meld. Can be made 1-2 days ahead if necessary.
- Garnish with a sprinkle of shredded cheese, crumbled bacon and chopped chives
- Serve with your favorite potato chips - I suggest the wavy style chips, as this is a hefty dip
Notes
The dip has a more appealing flavor and texture if you allow the dip to sit at room temperature for 20-30 minutes before serving.
Other Helpful Hints...
When I bring home bacon from the store, I cook the entire package by laying the strips on a foil lined sheet pan (for easy clean-up). I put it in a preheated 400 degree oven for 15-20 minutes. Cooking to desired doneness or slightly less for additional cooking when needed later. Remove cooked strips of bacon from the sheet pan and place on several layers of paper towels to drain. Allow the grease remaining in the foil to solidify and throw the foil and grease away. Or if you like to cook with bacon grease, pour the grease into a mason jar and refrigerate. Roll up the paper towels with the cooked strips of bacon in them for additional grease removal. Allow to cool and place the entire roll of bacon in layers of paper towels into a zip top freezer bag. Place in the freezer until ready to use. The grease saturated layers of paper towels protect the strips of bacon and also make it easier to remove the bacon strips as needed when unrolling the paper towels. Reheat strips of bacon in a pan, oven or microwave.
When cutting chives into small pieces, I like to grab a bunch of chives and use a pair of scissors to cut the chives versus using a knife. It's just easier for me and may be for you as well.