Gridiron 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.

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

SKORDALIA

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
• To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
• Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
• Heat a grill pan or gas or charcoal grill over medium-high heat.
• In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
• Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.

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.

MASHED POTATO DIP

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper.
• Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips.

LOADED POTATO SKIN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Add the garlic and 2/3 cup of the oil to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool.
• Meanwhile, peel the potatoes and slice the potato skins into very thin strips (the thinner you cut the strips, the crispier they will be). Toss the strips with the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Spread in an even layer on a rimmed baking sheet and bake, stirring once, until golden and crispy, about 15 minutes.
• Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.
• Pour the oil and garlic mixture into the bowl of a food processor and process until smooth. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and a few grinds of pepper and pulse until just creamy and combined; do not overprocess or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper.
• Transfer the dip to a serving bowl and top with the sour cream. Crumble the bacon and sprinkle it over the dip. Top with the Cheddar, crispy potato skins and scallions. Serve warm or at room temperature with potato chips, red bell pepper strips and celery sticks.

GRIDIRON CRAB DIP

Steps:

• Place all ingredients into the Crock-Pot and stir to combine.
• Cook for 30 to 60 minutes until melted.
• Serve with crackers, chips, or sliced vegetables.