Baked Potato Dip Recipes

LOADED BAKED POTATO DIP

Steps:

• In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

IDAHO BAKED POTATO DIP

Steps:

• Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.
• Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.
• Bake 15 minutes or until heated through. Sprinkle with green onion.

BAKED POTATO-GARLIC DIP

Steps:

• Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
• Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
• Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

LOADED BAKED-POTATO DIP

Steps:

• In a medium bowl, combine sour cream, cheese, scallions, and bacon. Stir in milk; season with salt and pepper. Garnish with more cheese, scallions, and bacon. Serve with potato chips.

'BAKED POTATO' DIP

Steps:

• Heat oven to 350ºF.
• Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese spread and half the onions; mix well.
• Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
• Bake 15 to 20 min. or until shredded cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips.

LOADED BAKED POTATO SKILLET DIP

Steps:

• Spray 12-inch skillet with cooking spray; place over medium heat. Add bacon; cook 7 to 9 minutes or until crispy. Using slotted spoon, transfer bacon to paper towel-lined plate. Discard all but 2 tablespoons of drippings.
• Add water, milk and butter to drippings in skillet; heat to boiling over medium-high heat. Reduce heat to low. Stir in potatoes; remove from heat.
• Stir in cream cheese until smooth. Stir in 1 cup of the cheddar cheese, the sour cream and pepper until cheese is melted.
• Garnish with remaining 1 cup cheddar cheese, the green onions, parsley and cooked bacon. Serve with potato chips.

BAKED POTATO DIP

Steps:

• In a medium sized bowl, combine all ingredients.
• Mix well.
• Refrigerate at least one hour.
• Serve with potato chips.
• (Thick or ruffled chips stand up to this dip better.).

BAKED POTATO DIP II

Steps:

• Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.

BAKED QUESO DIP WITH GROUND BEEF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
• Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
• Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
• Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
• Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.

TASTES JUST LIKE LOADED BAKED POTATO DIP

Steps:

• HEAT bacon in microwave according to directions on the package, drain on paper towels
• COOL, then crumble 5 slices, keep 1 slice for garnish on top of dip
• STIR together mayo, sour cream, shredded cheese, chives, hot sauce and spices
• ADD crumbled bacon
• COVER and chill 1 to 24 hours before serving
• GARNISH with crumbled bacon and chives
• SERVE with waffle fries, potato wedges or potato chips