Loaded Baked Potato Dip (Print Page)
Savory dip with bacon, cheddar, sour cream, chives, and 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 in skillet over medium heat until crispy. Remove and drain on paper towels, then crumble once cooled.
02 - Combine sour cream and softened cream cheese in medium bowl. Beat until completely smooth and blended.
03 - Fold in cheddar cheese, crumbled bacon (reserving portion for topping), chives, green onions (reserving some for garnish), garlic powder, black pepper, and salt.
04 - Transfer mixture to serving bowl. Top with reserved bacon crumbles, chives, and green onion slices.
05 - Serve immediately with potato chips. Alternatively, cover and refrigerate up to 24 hours; bring to room temperature before serving.
# Expert Tips:
01 -
- It captures everything you love about a loaded baked potato but in shareable form
- The dip actually tastes better after sitting for an hour, so it's perfect for make-ahead party prep
02 -
- Room temperature cream cheese blends infinitely better than cold straight from the fridge
- Sturdy potato chips are non-negotiable because regular chips will shatter instantly
03 -
- Double the bacon because people will pick it out of the dip first
- Buy an extra bag of chips because this stuff disappears faster than expected