Loaded Baked Potato Dip (Print Version)
# Ingredients:
→ Dairy and Produce
01 -
16 oz cream cheese, softened to room temperature
02 -
1 cup sour cream
→ Vegetables
03 -
6 green onions, sliced
→ Cheese
04 -
2 cups shredded cheddar cheese
→ Meat
05 -
¾ cup cooked and crumbled bacon
# Instructions:
01 -
In a mixing bowl, combine cream cheese and sour cream until blended.
02 -
Add in 5 sliced green onions, 1 cup shredded cheddar cheese, and ½ cup cooked crumbled bacon. Stir to combine.
03 -
Spread the mixture evenly in a deep dish pie plate or a similar-sized baking dish (about 1-2 quarts). Ensure the dish is microwave-safe or oven-safe depending on the cooking method.
04 -
Sprinkle the remaining shredded cheddar cheese evenly over the mixture.
05 -
If microwaving, cover the dish with plastic wrap and cook for 5 minutes. If baking, cook uncovered in a preheated oven at 375°F (190°C) for 20 minutes.
06 -
Top the cooked dip with remaining green onions and bacon. Serve hot with potato chips.
# Notes:
01 -
This dip can be served hot or cold. For cold preparation, combine everything and refrigerate for up to 24 hours before serving. Avoid leaving the dip out of the refrigerator for more than 2 hours.