Sunday, July 8, 2012

Crack Dip aka Loaded Baked Potato Dip


Does the title tell you anything about this recipe? I should warn you right now that this is dangerous stuff, too good to make and have in the fridge. I would suggest making this only when you need to TAKE it to someone else's house... even then it's hard to stay.away.from.the.bowl. Two versions, one for the cold and creamy one that is similar to the sensation you get when you load your baked potato to the max. The second version is the whole shebang; potato, sour cream, cheddar cheese, bacon bits... all warm and melty... pure and simple, Crack. Just click on the recipe to print!


Loaded Baked Potato Dip adapted from myrecipes.com
16 ounces sour cream or french onion dip
16 slices (12-ounce package) bacon, cooked and crumbled
2 cups (8 ounces) sharp cheddar cheese, shredded
1/3 cup thinly sliced green onions

Save a couple tablespoons of bacon bits, shredded cheddar and chopped green onions to top the finished dip. Combine remaining ingredients in a bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with reserved shredded cheese, crumbled bacon, and chopped green onions. Serve with waffle potato chips or kettle chips. Dip can be stored in an airtight container in the refrigerator for up to 1 week.


Crack Dip This dip in everywhere on the Internet!
1/2 cup  instant potato flakes
1/2 cup  milk
1 cup Sour Cream
4oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened
2  green onions, sliced, divided
1 cup Sharp Cheddar Cheese
2 Tbsp. real Bacon Bits (either packaged or 4 slices bacon, cooked crisp and crumbled
RITZ Toasted Chips Original or your favorite cracker or chip

PREHEAT oven to 350ºF. Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese and half of the onions; mix well. Dip will be soft set.
SPOON into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
BAKE 15 to 20 min. or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with the chips.

8 comments:

  1. Oh my goodness - thanks for the advice about taking it OUT of the house! This looks like a winner.

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    Replies
    1. It should not be made unless you are taking it somewhere else!

      Delete
  2. I make loaded instant potatoes all the time. It saves time and there's no waste for those who don't like dealin' with the peelin'.

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    Replies
    1. Those are my grandson's favorite side!

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  3. I think I gained a couple of lbs just reading this.
    I'm on a diet, so I gotta stay FAR away from such things,
    But they both look and sound DELICIOUS!!

    ReplyDelete
    Replies
    1. I debated whether to put a low cal version with low fat dairy... but I don't think it would have made much difference! It's one of those things you make once or twice a year-

      Delete
  4. My husband would be in food heaven with this.....Good thing he doesn't cook very often. (or blog!) Poor guy....I'm gulten free, & lactose free....and he has to eat what I cook but...these look delish!

    ReplyDelete
    Replies
    1. This would be the worst tummy ache you ever had! For our dairy loving family, it's a favorite!

      Delete

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