Loaded Baked Potato Dip (Print Version)
Savory dip featuring bacon, cheddar, sour cream, and chives, perfect 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
# Directions:
01 - Fry bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble into small pieces, setting aside a portion for garnish.
02 - Combine sour cream and softened cream cheese in a medium bowl. Beat with hand mixer or spatula until completely smooth and well incorporated.
03 - Gently fold in shredded cheddar cheese, crumbled bacon, chives, green onions, garlic powder, black pepper, and salt. Reserve small portions of bacon, chives, and green onions for topping.
04 - Transfer mixture to a serving bowl. Sprinkle reserved bacon, chives, and green onions evenly over the top for visual appeal.
05 - Serve immediately with sturdy potato chips. Alternatively, cover and refrigerate up to 24 hours, bringing to room temperature before serving.
# Insider Tips:
01 -
- Everything you love about a loaded baked potato but in dip form that you can scoop up with chips
- Comes together in under 30 minutes but tastes like you fussed over it for hours
02 -
- This dip is infinitely better after it sits for at least an hour in the fridge so the flavors can meld together
- The Greek yogurt substitution works but the texture will be slightly thinner and more tangy than the original
03 -
- Purchase an extra block of cheddar and shred more than you think you need because everyone always adds extra cheese to their portion
- Keep a small bowl of the reserved garnish nearby so you can freshen up the top as the dip gets eaten down