Loaded baked potato dip
If you're looking for a tasty appetizer, we gotcha covered. We hosted a happy hour the other week (because it's always 5 o'clock somewhere), and this loaded baked potato dip was the perfect addition to our spread. It paired great with our cocktails, and it was light enough that guests weren't overly full. Mom was right: Don't spoil your dinner, yall! I substituted low-fat ingredients to make the dip healthier, and it turned out delicious. Trust us, baked waffle fries are thick enough to withstand the mightiest of dollops, which means less plates and utensils. And ultimately less clean-up! I call that a win. I recommend making this ahead, so the flavors marinate for an added punch. It keeps nicely in the fridge, and the recipe makes a ton of servings.
Who doesn't love a creamy, savory loaded baked potato?! This recipe combines everything you'd like on your baked potato -- in a lighter dip version. We served ours with thick waffle fries (seasoned with sea salt), but you can also serve it with crackers or celery and carrot sticks. This dip is great year-round and would be a hit at tailgates, Super Bowl parties ... you name it. Plus, it comes together quickly, so you'll be spending less time in the kitchen (and more time sipping your favorite cocktail).
Natalie & Ashley
1 8-ounce package cream cheese, softened (I used Neufchatel)
1 8-ounce container light sour cream
1 1-ounce package ranch dressing mix
3 green onions, thinly sliced (added extra)
1 cup shredded 2% Cheddar cheese
2-3 slices of cooked bacon, chopped
Season generously with salt and pepper
Optional: Hot Sauce
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and chopped bacon. Season with salt and pepper (and hot sauce, if desired). Cover and refrigerate overnight before serving. Serve with salted waffle fries, crackers, or carrots and celery sticks.