LOADED BAKED POTATO DIP (Recipe from Brown Eyed Baker)
This dip is really yummy and can be served hot or cold. The “potato” part is the chips used for dipping!
16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup chopped 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 sturdy potato chips. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
***Note: this dip is also delicious heated. Just warm in the oven at 350 degrees F for about 20 min.
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