Loaded Baked Potato Dip (Printable Version)
Savory dip featuring bacon, cheddar, sour cream, and chives served with crispy potato chips.
# What You Need:
→ Dairy
01 - 1 cup sour cream
02 - 4 oz cream cheese, softened
03 - 1 cup shredded sharp cheddar cheese
→ Meats
04 - 6 slices bacon
→ Vegetables & Herbs
05 - 1/4 cup chopped fresh chives
06 - 2 green onions, thinly sliced
→ Spices & Pantry
07 - 1/2 tsp garlic powder
08 - 1/4 tsp black pepper
09 - Salt, to taste
→ For Serving
10 - 8 oz sturdy potato chips
# How To Make:
01 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
02 - In a medium bowl, beat together sour cream and cream cheese until smooth and well combined.
03 - Fold in cheddar cheese, crumbled bacon (reserve some for garnish), chives, green onions (reserve some for garnish), garlic powder, black pepper, and salt until evenly distributed.
04 - Transfer the dip to a serving bowl. Garnish with reserved bacon, chives, and green onions.
05 - Serve immediately with potato chips, or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.
# Expert Advice:
01 -
- It captures everything people obsess over on restaurant potato skins but skips the tedious individual prep work
- The creamy base balances perfectly with salty bacon crunch and nobody can resist sneaking another chip
02 -
- Cold dip straight from the fridge has a weirdly thick texture so let it sit out for 20 minutes before serving
- This actually tastes better after the flavors hang out together for a few hours in the fridge
03 -
- Fold everything together gently instead of stirring aggressively to keep the texture light
- Let the cream cheese sit on the counter for a full hour before starting your prep