If you’ve been reading this blog from the beginning, you’ve seen this recipe for Baked Potato Dip before. But please don’t go searching for it on the site! It’s from the early days where I wasn’t sure what in the world I was doing on the blog and I didn’t know how to take pictures without a flash. I’ve come a long way people!
When I was thinking about this series on entertaining, Baked Potato dip instantly came to mind. When I get a call or a text from a friend asking about a quick appetizer, this is always the recipe I share. It’s so easy!
I feel like I’ve been a broken record this week touting several recipes as easy but I mean it every time. Entertaining doesn’t have to be cumbersome or complicated. A few quick appetizers or desserts and you are all set to host a holiday party!
Just to clarify, this Baked Potato Dip doesn’t actually have any potatoes in it. The dip is a mix of your favorite baked potato toppings and the potato chips you put the dip on is considered the potato. I’m asked about where the potatoes are every time I bring this dip somewhere.
I’m not a fan of raw onion so I flash fried the onions in the bacon fat. This added great flavor and a few extra calories. If you’d prefer you could totally leave the onions raw. I made this one afternoon and Currey and I could not stop eating it. It was even better than we remembered so it ended up being our dinner. Don’t worry! Our kids enjoyed something a little more nutritious.
Every time I’ve taken this dip to an event the bowl has been scraped clean so I know we aren’t the only ones who enjoy it! What’s your favorite dip to make when you entertain?
ingredients
16 oz sour cream
12 slices bacon
2 cups shredded cheddar
4 green onions, diced
Potato chips for serving
instructions
- Fry bacon until crispy, reserving fat.
- Once all the bacon is fried, add the onion to the fat and cook for 1 minute. Drain then allow to cool for several minutes.
- Crumble bacon, then combine it with cheese, sour cream and onions. Stir until ingredients are completely combined.
- Refrigerate for at least 1 hour before serving so that flavors can meld.
Adapted slightly from Brown Eyed Baker