I think I am going to dub myself the Queen of Dips, because I am totally obsessed with them. But does that make me conceited like PDiddy, naming myself? Hopefully not because this love affair with dips is not going away anytime soon. Now let’s get back to my latest dip adventure.
This dip has been haunting me since I saw it on Pinterest. Well, I finally got around to making it this weekend for my parents and it did not disappoint. Oddly enough there are no potatoes in the dip but it really tastes like a loaded potato. It was a cinch to whip up and everyone loved it. The recipe recommendeds you serve the dip with waffle fries. I ended up serving it with waffle fries and Ruffles and everyone really preferred the Ruffles. We all agreed we liked the crunch of the Ruffles and the chips were not quite as filling as the fries. The Waffle fries are difficult to keep out and serve because once they get cold they really are not that tasty. But try whatever you like, the dip is good just eaten with a spoon! Enjoy!
LOADED BAKED POTATO DIP
1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
Serve with: waffle fries (Or Ruffles)
Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
Print Recipe HERE
Top Photo via Southern Living
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