Sunday, February 6, 2011

Super Bowl of Dip

Today is Super Bowl XLV here in Dallas.  The team that I grew up rooting for was the

We're invited to a Super Bowl party tonight and I will be wearing my cheesehead.

In homage to Wisconsin, my offering will be this Loaded Baked Potato Dip with crispy bacon, green onions, and both Wisconsin sour cream and sharp cheddar cheese.   

Chips and dip are classic Super Bowl fare, no?  I use a thick-cut potato chip like these:

Loaded Baked Potato Dip
(click here to print)

24 oz. sour cream (light is fine)
2 cups grated sharp or extra-sharp cheddar cheese
1 bunch green onions, finely chopped (both green and white parts)
3 oz. packaged real bacon bits OR 8 slices of bacon, cooked and crumbled

Combine all ingredients and refrigerate for several hours so that flavors can develop.  Serve with sturdy, thick cut chips for dipping.  This also tastes great on baked potatoes if you have any dip left over.

Makin' bacon is easy to do in the oven.  Preheat oven to 400 degrees.  Line a half sheet pan or cookie sheet with heavy duty foil.  Lay bacon in a single layer.  Pop in the oven and bake for 20 minutes or till it reaches desired doneness.  Remove bacon to paper toweling to drain.   There's no turning, no messy cooktop...and virtually no cleanup.  (Note:  Before you dispose of the foil, make sure the grease has cooled.  You don't want a nasty burn.)

Bacon ready for bakin'

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