Loaded Baked Potato Dip recipe

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Ingredients

3 pounds bacon, cut into 1/2-inch pieces
6 cups sour cream
½ pound shredded extra-sharp Cheddar cheese
1 cup chopped green onion
1 pinch cayenne pepper
freshly ground black pepper to taste
¼ cup sour cream, or as needed
1 ½ cups chopped green onion, green parts only, or more as needed

Nutrition Info

134.8 calories
carbohydrate: 2 g
cholesterol: 28.5 mg
fat: 11.7 g
fiber: 0.1 g
protein: 5.7 g
saturatedFat: 6 g
servingSize: -
sodium: 262.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large skillet over medium-high heat, cook, turning occasionally, until evenly browned and crisp, about 10 minutes. Pour bacon into a colander set over a bowl to drain and cool to room temperature, finely chop cooled bacon.

  2. Stir 6 cups sour cream, Cheddar cheese, 1 cup chopped green onion, cayenne pepper, and black pepper together in a large bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

  3. Spread sour cream mixture into a football shape in the center of a serving platter. Spread bacon over the top to resemble the outside of a football.

  4. Place 1/4 cup sour cream in a piping bag, pipe 1 line on each end of the \"football\" and 1 set of \"laces\" down the center of the \"football\". Spread 1 1/2 cups chopped green onion around the \"football\" to resemble \"grass\".

Recipe Yield

48 servings

Recipe Note

Any decent Big Game snack table has to have a few substantial dips, and this loaded baked potato dip, with its three pounds of bacon, is nothing if not substantial. It's also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think this will pair nicely with something cheap, domestic, and in a can.

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