Loaded Baked Potato Dip
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- 16 ounce(s) sour cream
- 16 slice(s) bacon, cooked and crumbled
- 8 ounce(s) sharp cheddar cheese, shredded
- 1/3 cup(s) thinly sliced chives
- Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.
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Loaded Baked Potato Dip Recipe at a Glance
- COURSE: Dips/Spreads