Hands-on Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 8 servings
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Step 1

Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.

Step 2

Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper.

Step 3

Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.

Step 4

Meanwhile, sauté onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat.

Step 5

Combine queso blanco, next 3 ingredients, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals.

Step 6

Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.

Step 7

Note: We tested with Velveeta Queso Blanco for prepared cheese product.

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