This is great as a baked potato topper also.
Loaded Baked Potato Dip
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Take your love of baked potatoes and move it from the side dish spread to the appetizer buffet. Serve with waffle fries baked extra-crispy for dippers.
Yield: Makes about 4 cups
Total:
Recipe from
More From Southern Living
Recipe Time
Total:
1 Hour, 25 Minutes
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.
Loaded Baked Potato Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less, Quick/Easy
- MAIN INGREDIENT: Cheese
- COOKING METHOD: Microwave
- OCCASION: Super Bowl, Winter
- PUBLICATION: Southern Living
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