Tuesday, October 11, 2016
Loaded Baked Potato Dip- Taste of Home Tuesday
I have to admit, I've never been a big "dip" person. I'm trying to branch out more, and the very first recipe that I pinned out of my new Simple & Delicious cookbook was this Loaded Baked Potato Dip. I slightly varied the ingredients- I used Mexican blend cheese, dried chives and sriracha. So easy to put together while the waffle fries are cooking. It would also be fantastic with a nice sturdy potato chip. I'll definitely be making this one often. Thanks so much to Betsy K for sharing the recipe!
This is the 125th recipe that I've reviewed from the Taste of Home family of publications. I've been a fan since the 90s, and a Volunteer Field Editor (VFE) since 2015. I'm so happy for the opportunity to be a part of Taste of Home Tuesday with Red Cottage Chronicles and other VFEs. Thank you Maureen for hosting every week!
* Exported from MasterCook *
Loaded Baked Potato Dip
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups reduced-fat sour cream
2 cups shredded reduced-fat cheddar cheese -- Used Mexican blend
8 center-cut bacon or turkey bacon strips -- chopped and cooked
1/3 cup minced fresh chives (used 1 1/2t dried)
2 teaspoons Louisiana-style hot sauce (I used Sriracha)
Hot cooked waffle-cut fries
In a small bowl, mix the first five ingredients until blended; refrigerate until serving. Serve with waffle fries. Yield: 2-1/2 cups.
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