Loaded Baked Potato Dip.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. Store leftovers in refrigerator up to 7 days. Sour Cream, Baking Potatoes Dips, Loaded Baking Potatoes, Football Season, Appetizer, Baked Potato Dip, Loaded Baked Potatoes, Dips Recipes, Hot Sauces
Combine the bacon, sour cream, green onions, cheddar, and garlic powder together in a medium bowl and combine. Allow the mixture to chill for at least one hour before serving with Chips. Easy!
LOADED BAKED POTATOE DIP~1 (2.1-oz.) package fully cooked bacon slices 1 (16-oz.) 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 Serve with waffle fries
HOT SAUSAGE DIP: Ingred:1 pound ground hot pork sausage; 1(10-ounce) can diced tomato and green chiles; 1(8-ounce) package cream cheese, softened; 3/4 cup (3 ounces) shredded sharp Cheddar cheese;Corn chips Prep:Cook sausage;drain; Drain diced tomato and green chiles, keep 1/4 cup liquid; Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese;sprinkle with cheese; bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.