This Loaded Baked Potato Dip has saved my butt more than once! In a household with two working parents there are always work potlucks. I am the type that generally loves a work potluck because it means I get to make either something that my family doesn't love, or something that I will stuff my face with until it is all gone and feel guilty about it later (desserts am I right???).
My preference is always to make a dessert. I LOVE to bake. However, I always seem to get the potluck sign-up list after all the dessert spots are gone and making something hot usually isn't an option.
Hence, this Loaded Baked Potato Dip; it's great. I wouldn't even call it a backup. It's great for numerous reasons. It's super fast to prepare. It makes a lot. The leftovers are super versatile. And, the kicker, you can make it ahead of time which is a working parent's dream. It lasts up to a week in the fridge, so you could make it the night before or even earlier depending on your schedule.
Loaded Baked Potato Dip is as flexible as it is popular!
It tends to be a crowd-pleaser. Want it low carb? Serve it with vegetables. Celery is a particularly good choice. You could even cut the celery like you would ants-on-a-log, fill the stalks with dip and serve it more like a passed hors d'oeuvre.
Not worried about that? Serve it with some sturdy chips. Potato chips of course being the most likely choice, we prefer Ruffles, because they have ridges.... It's a thick dip though, so make sure it warms up a little before serving, and put out some sort of serving spoon or cheese knife with it.
Now, maybe you need to serve a crowd and put out all of the dip, or maybe it's a smaller gathering you're after. Either way if you have leftover dip, it's a great way to dress up a baked potato. Want to get fancier? Use the dip to make a twice-baked potato! You could also stuff jalapeños and grill them for a "healthier" jalapeño popper. Another idea, stuff and grill some turkey burgers. The possibilities are almost endless.
Loaded Baked Potato Dip
Ingredients
- 4 Oz Cream Cheese softened
- 16 Oz Sour Cream
- 8 Oz Cheddar Cheese shredded
- 3 tbsp Fresh Chives
- 2 tsp Louisiana Hot Sauce
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Red Pepper Flakes or to taste
- 1 package Fully Cooked Bacon usually around 2 ounces
Instructions
- Crisp bacon in microwave and let cool.
- Combine all ingredients, crumble and add the bacon reserving some to sprinkle on top.
- Cover and chill at least 1 hour. Will keep refrigerated 1 week.
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