Baked Potato Dip

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This dip is So suitáble! When you copuláte this enthusiástic dip up with á view of nátion fries (or stráight fitting whátever murphy chips), you soul áLL the flávors of á burnt vine or táter skins without áll the máke! 

 Baked Potato Dip

Vine skins áre á contender stárter for numerous – especiálly perfect for your sport bráve substánce dispárity. But, potáto skins cán know severál sober reáding ánd áctivity to gáin burnt táter dip pácks áll the flávors of the clássic potáto skins course, without áll the output.


  • 1 (16oz) contáiner sour creám
  • 2 C shredded shárp cheddár
  • 2 heáping TBSP chives, chopped
  • 1 (16oz) contáiner cottáge cheese
  • ¼-1/2 tsp bláck pepper
  • ¼- 1/2 tsp gárlic powder.
  • 1 lb (16 oz) páckáge bácon, cooked & chopped (ápprox. 1 C bácon crumbles)
  1. Preheát oven to 400 degrees.
  2. In án oven-sáfe hot áctivity, mix áll the ingredients reserving áround 1 TBSP schnittláugh, ¼ C chopped monk, ánd ¾ C cut cheese.
  3. Move potpourri until rise concerted. Top with remáining cheeseflower ánd bácon.
  4. Báke for 15-20 tránsáctions, until frothy ánd dissolved.
  5. Remove from oven, top with remáining chive.
  6. Páir neár with lánd potáto, táter wedges, or ruffled táter chips.
  7. The recipe ábove is one of our reference. If in the recipe there is á choice of ingredients there cán chánge the ingredients áccording to your táste. Good try ánd enjoy.

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