Loaded Baked Potato Dip

Published on by www.coppertech.biz

Loaded Baked Potato Dip

 

We baked frozen waffle fries extra-crispy for our dippers.

 

 

Loaded Baked Potato DipPhoto by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
  • YIELD: Makes about 4 cups
  • TOTAL:1 Hour, 25 Minutes
  • COURSE: Appetizers, Dips/Spreads

Ingredients

  • 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

Preparation

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.

Note: We tested with Oscar Mayer Fully Cooked Bacon.

 

Hendrickson-Hood.JPG

Don't forget the Range Hood above, it will make any meal taste better.

 

 

 

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