Baked Potato Dip Recipes

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.

'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 DIP

Steps:

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

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.

LOADED BAKED POTATO CHIP DIP RECIPE

Steps:

• In a mixing bowl, combine cream cheese and sour cream until blended.
• Add in 5 sliced green onions, 1 cup cheddar, and 1/2 cup cooked bacon bits.
• Spread mixture in a deep dish pie plate, or similar sized baking dish (about 1-2 qt). Make sure it is microwave friendly (if heating that route) or oven safe (if heating that route).
• Top with remaining cheese and cook.
• If microwaving, cover with plastic wrap and cook for about 5 minutes.
• If cooking in oven, cook uncovered for about 20 minutes in a 375 degree F oven.
• When done cooking, top with remaining green onions and bacon. Serve hot 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.).

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.

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 POTATO DIP

Steps:

• In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.