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    Loaded Potato Chip Dip

    Oct 14, 2019 · Leave a Comment

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    Any time the words "loaded" and "potato" are next to each other, my interest level is VERY HIGH.

    Sour cream, bacon, scallion, and cheddar is such a satisfying combination! Here, they're all mixed together into a creamy dip and served with potato chips for an ultra-easy delivery system of our favorite potato toppings.

    bowl of loaded potato chip dip

    Can this be made ahead?

    Yes! This is a very good make-ahead appetizer. I actually think it gets even better if you let it sit for at least a couple of hours in the fridge, but you can make this up to 3 days ahead. Be sure to store it in an airtight container, and set aside any toppings to sprinkle on right before serving.

    What should I dip in this?

    I need to tell you that I initially made this with just potato chips in mind as dippers. But since sampling extensively, I've realized that it's a real challenge for anything dipped in this to not be delicious.

    So my standard answer is: A good, sturdy potato chip. This dip is THICK, so you want something that will be up for the task of scooping without breaking.

    But also, you should dip a lot of other things in here, too. It's good with all kinds of crackers, and - dare I say? - could even work on a veggie tray.

    potato chip dipped into bowl of loaded potato chip dip
    Bowl of Loaded Potato Chip Dip
    Print Recipe Pin Recipe
    5 from 1 vote

    Loaded Potato Chip Dip

    Makes approximately 1 1/2 cups of dip
    Prep Time10 mins
    Total Time10 mins
    Course: Appetizer
    Cuisine: American
    Servings: 8
    Author: Mandy Jackson

    Ingredients

    • 1 cup sour cream
    • 1/2 cup shredded cheddar cheese
    • 1/3 cup bacon crumbles (see note)
    • 1/3 cup sliced scallion
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • For topping: additional shredded cheese, crumbled bacon, and sliced scallion

    Directions

    • Mix all ingredients in a medium bowl. Adjust seasoning to taste. Top with additional shredded cheese, bacon, and green onion and serve with potato chips.

    Notes

    BACON: I highly recommend making your own bacon crumbles here. I used 4 slices of thick cut bacon for this and it got me exactly 1/4 cup of crumbles. If you're using thinner bacon, I'd go with 6 slices. Cook diced bacon in a skillet over medium-low heat and drain on paper towels before using.
    You can make this up to 3 days ahead. Store in an airtight container until ready to serve. Be sure to set aside any toppings to use right before serving.
    bacon crumbles, cheddar, scallions, and sour cream in bowls

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    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

    Learn more about me.

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