Baked Potato Dip

Today is my 200th post.  Wow, never thought this little hobby would take me this far.  In honor I decided to make a party dip.  I went to the grocery store the other day and found powdered cheese flavoring.  I figured that this would be a great way to add a cheesy flavor to dips without having to shred cheese and give the dip a weird texture.  It worked.

The baked potato dip includes a half pound of bacon.  So delicious.

Baked Potato Dip

• 1/2 pound bacon, cut into bits and fried crisp
• 16 oz sour cream
• 3 tsp Kernels Popcorn Seasoning (White cheddar or Cheddar)
• 2 tbs diced chives
• 1/4 tsp pepper

The first step is to dice up the bacon and fry it crisp.  Once cooked remove it from the pan and let drain on a paper towel.  Make sure to let it cool for 15 minutes before making the dip. I looked all over for a powdered cheddar cheese and finally found one over by the microwave popcorn.  It actually works great for dips.

Place the sourcream, white cheddar or cheddar popcorn seasoning, chives, bacon and pepper into a bowl and mix.

Refrigerate for a couple of hours before serving to let the flavors meld.

Serve with potato chips for the perfect baked potato flavor.

I made this for a football party yesterday.  I originally had 4 tsp of cheese, but it was found to be too cheesy.  I also only used 1/4 pound of bacon and that was found to be too little.  The recipe above is adjusted to include these changes.