Loaded Baked Potato Dip (Print Version)
Creamy, savory savory dip bursting with loaded baked potato flavors served with crispy chips for dipping.
# What You Need:
→ Dairy
01 - 1 cup sour cream
02 - 1 cup shredded sharp cheddar cheese
03 - 4 oz cream cheese, softened
→ Meats
04 - 6 slices bacon
→ Vegetables & Fresh Ingredients
05 - 3 green onions, thinly sliced
06 - 2 tbsp fresh chives, finely chopped plus extra for garnish
→ Spices & Seasonings
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp black pepper
10 - 1/4 tsp salt or to taste
→ For Serving
11 - 8 oz thick-cut potato chips
# Directions:
01 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
02 - Combine sour cream, cream cheese, cheddar cheese, garlic powder, onion powder, black pepper, and salt in a medium mixing bowl. Mix until smooth and well combined.
03 - Fold in crumbled bacon, green onions, and chives, reserving a small portion of each for garnish.
04 - Transfer the dip to a serving bowl and garnish with reserved bacon, green onions, and chives.
05 - Serve immediately with potato chips, or cover and refrigerate for up to 24 hours to allow flavors to meld.
# Insider Tips:
01 -
- It captures everything glorious about a loaded baked potato but lets you skip the forty minute oven time
- The combination of warm bacon and cool creamy dip creates this incredible temperature contrast that keeps people coming back for just one more chip
02 -
- Cold ingredients straight from the refrigerator will seize up when mixed, so give your dairy time to soften on the counter
- Overmixing the bacon and herbs into the base turns everything grayish brown, which still tastes great but looks less appealing
03 -
- Room temperature dip coats chips so much better than cold dip straight from the fridge
- If the dip seems too thick after refrigeration, stir in a teaspoon of milk or sour cream to loosen it up