Wednesday, November 16, 2011

Loaded Baked Potato Dip

Put this one in your repertoire for the holidays.  Easy to make and full of flavor, it will be a hit at any of your upcoming gatherings.

Loaded Baked Potato Dip
Makes about 4 cups.
From Southern Living.

1 (2.1 ounce) package fully cooked bacon slices (or just cook up about 12 strips of bacon until extra crispy)
1 (16 ounce) container sour cream

2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries or good-quality sturdy potato chips. Store leftovers in refrigerator up to 7 days.

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