This indulgent Loaded Baked Potato Dip is perfection dipped with roasted potato wedges or waffle fires. Serve it as an appetizer for game day or holiday snacking.
Loaded Baked Potato Dip
Snacks and finger foods are always in order. Whether it’s a casual event or a high brow holiday party, appetizers warm-up the crowd and keep people happily munching the entire time. This recipe for loaded baked potato dip is from Morgan Murphy’s new cookbook called Bourbon and Bacon. It was sent to me to review, and I thoroughly enjoyed the recipes and humor all in one place. In his latest book, Morgan writes about two of the South’s favorite obsessions. That’s right, bourbon and bacon. In it, he includes 140 mouthwatering recipes using one or both as ingredients. This book is not only informative but it’s filled with incredible recipes and enticing pictures, too. The anecdotes and witty comments peppered throughout made me smile and laugh out loud. Often.
Review of Bourbon and Bacon Cookbook
If you’ve never read one of Morgan’s cookbooks, you are in for a real treat. His humorous quips in the narrative grab the reader leaving you both delighted and entertained. I love this quote from the book and I think it sums it all up. “Bacon tastes better than skinny feels.” Well said Morgan, I completely concur.
“Take your love of baked potatoes and move it from the side dish spread to the appetizer buffet. Serve with waffle fries baked extra crispy for dippers.”
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Helpful Kitchen Items:
Disclaimer A copy of Bourbon and Bacon was sent to me for review purposes only. I wasn’t compensated for this post.
Loaded Baked Potato Dip
Ingredients
- 1/4 lb bacon cooked and crumbled
- 1 16 oz container sour cream
- 2 cup finely shredded sharp cheddar cheese
- 1/3 cup slices fresh chives
- 2 tsp hot sauce
- Garnishes: crumbled bacon chives, black pepper
- waffle fries for serving
Instructions
- In a medium mixing bowl, stir together the bacon, sour cream, cheddar cheese, chives and hot sauce.
- Reserve some bacon and chives for garnishing.
- Chill for at least 1 hour or up to 24 hours before serving.
- Garnish as desired and serve with crispy warm waffle fries for dipping.
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Anonymous says
THE DIPS SOUND YUMMY. DID YOU MAKE THE WAFFLE FRIES? DO YOU
HAVE A RECIPE? THANK YOU
Melissa says
If you have a mandolin waffle fries are simple to make. Slice as many as you like, leaving the peel on, then fry until crispy and golden at 350-360°F.
[email protected] says
Melissa, could you tell me where I can buy a mandolin waffle fries maker. thank you Jodine Sauerman.
Melissa says
Mandolins span the gamut in price and quality. Williams-Sonoma or any specialty kitchen store will carry them. QVC, Amazon and beyond.
Karen says
Recipe looks great! But I have to know…where did you find that gorgeous chip and dip?
Melissa says
Isn’t that gorgeous? This recipe is from a cookbook review I did for Southern Living, so that dish is theirs.
Carolyn Evaretts says
The recipes look good
Tay says
I’m sorry, maybe this is silly, but I was expecting potatoes to be in the recipe based on the title. “Slices” of chives threw me as well. Nonetheless, it looks delicious and I will definitely be trying this soon.