This dip has been on my list of things to make since I first saw it – in January! I unfortunately don’t have the opportunity to make appetizers much since I am typically cooking for one, so the occasions for which I could make this dip were kind of slim. But with the rise of football season, I no longer needed much of an excuse to make it. I even substituted out some of the sour cream for Greek yogurt. It totally makes up for all that cheese and bacon, right? I guess you could use turkey bacon if you’d like. Personally, I prefer the real thing, especially when it plays such a major role.
Traffic court attempt #2 this morning. I’m sure I’ll have some sort of rant ready for you tomorrow.
LOADED BAKED POTATO DIP
Makes about 4 cups
8 oz. light sour cream
8 oz. plain Greek yogurt (I used 2% Chobani)
16 slices (12 oz. package) bacon, cooked and crumbled
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives
- Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
Source: Adapted from Brown Eyed Baker.