First, we LOVED this dip -- go ahead and double the recipe because it's that good. I'll definitely make this in the future for salads and other dishes. But the potatoes were difficult to work with. The first batch burnt to a crisp, so I turned the mandoline up a couple of notches and turned the stove down to 375. That helped, but I had to watch like a hawk to ensure they didn't burn. I ended up taking out a couple at a time and turning the whole batch frequently. But with another type of chip or cracker, this dip is wonderful.
Potato Chips with Blue Cheese Dip
This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.
More From Cooking Light
- Calories: 117
- Calories from fat: 29%
- Fat: 3.7g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 4.2g
- Carbohydrate: 16.8g
- Fiber: 1g
- Cholesterol: 9mg
- Iron: 0.7mg
- Sodium: 352mg
- Calcium: 80mg
- 1/3 cup (1 1/2 ounces) finely crumbled blue cheese
- 1/3 cup fat-free sour cream
- 2 tablespoons light mayonnaise
- 2 tablespoons skim milk
- 1/4 teaspoon Worcestershire sauce
- 1 pound russet potato, thinly sliced (about 1 large), divided
- Cooking spray
- 1/2 teaspoon salt, divided
- 1. Preheat oven to 400°. Place baking sheet in oven.
- 2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.
- 3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.
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