Dip into This

When I host a shower or casual get together, I like to serve an assortment of appetizers.  Some I purchase ready made, but the rest I prepare.  One dip I love to serve is Baked Potato Dip.  After a friend gave me the recipe, I read it three times trying to find the potato.  The recipe title actually refers to ingredients put on a baked potato rather than a dip that uses a potato as an ingredient.

No potato needed.

When I make the dip, I use light sour cream and sharp Cheddar cheese. You can use regular sour cream and mild Cheddar, if you prefer.  I don't recommend substituting anything for the real bacon pieces.  They taste more like cooked bacon than anything else on the market.

The recipe easily makes enough for 8 to 12 people.  If you have more than that, you don't need to double the recipe.  You can use a 24 ounce container of sour cream and 1 1/2 to 2 packages of Ranch dressing mix. The rest of the proportions stay the same.

This dip is very thick so you need to serve it with a sturdy chip.  I think it goes great with Fritos Scoops.  The dip is best made one or two days ahead so the flavors have time to blend.  The hard part about making it ahead of time is keeping your family out of it until the party!

Baked Potato Dip

8 to 12 Servings

1 (16 oz.) carton sour cream

1 (8 oz.) pkg. Cheddar cheese, grated

1 (1.0 oz.) pkg. Ranch dressing mix (dry)

1/2 bottle real bacon pieces

Mix ingredients together and refrigerate overnight before serving.

© Margaret's Morsels