Loaded Baked Potato Dip (Printable)
Creamy dip blending sour cream, cheddar, and bacon, perfect with crispy potato chips.
# What You'll Need:
→ Dairy
01 - 1 cup sour cream
02 - 1 cup shredded sharp cheddar cheese
03 - 4 oz cream cheese, softened
→ Meats
04 - 6 slices bacon
→ Vegetables & Fresh Ingredients
05 - 3 green onions, thinly sliced
06 - 2 tbsp fresh chives, finely chopped, plus extra for garnish
→ Spices & Seasonings
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp black pepper
10 - 1/4 tsp salt, or to taste
→ For Serving
11 - 8 oz thick-cut potato chips
# How to Make It:
01 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
02 - In a medium mixing bowl, combine sour cream, cream cheese, cheddar cheese, garlic powder, onion powder, black pepper, and salt. Mix until smooth and well combined.
03 - Fold in crumbled bacon, green onions, and chives, reserving a small portion of each for garnish.
04 - Transfer dip to a serving bowl and garnish with reserved bacon, green onions, and chives.
05 - Serve immediately with potato chips, or cover and refrigerate for up to 24 hours to allow flavors to meld.
# Expert Advice:
01 -
- It captures everything magical about a loaded baked potato but in shareable form
- The crispy bacon against cool creamy dip creates the most addictive texture contrast
- You can prep everything ahead and just assemble when guests arrive
02 -
- Room temperature cream cheese mixes so much smoother, so don't rush this step straight from the fridge
- Overmixing after adding the bacon can make it disappear into the dip rather than staying in distinct delicious pieces
- Thick-cut chips are worth the extra money because regular chips will shatter and leave you scooping with a spoon
03 -
- Cook your bacon in the oven at 400°F for 15 minutes instead of the stove for perfectly even crisping with way less mess
- If the dip feels too thick after refrigeration, stir in a teaspoon of milk to bring back that perfect dippable consistency