I gotta say, these football weekends are really killing my attempt at eating somewhat healthy. I did use reduced fat and 1/3 less fat ingredients so you could argue that these are “healthier”. But what’s an amazing dip without bacon?!
Every bite is well worth the calories. As a warning I’ve added extra Tabasco, you could use 1/2 or even 1/3 of what I used and it’ll still give it a nice little kick. I also feel like I should mention that the longer this dip sat the tastier it got.
My first attempt of a “dipping agent” was waffle fries…thing is, my mandoline came with a waffle type blade but it’s more like Ruffles chips. I had a tough time with these, let me tell ya. They were sticking to the pan (I didn’t want to fry them), and just not browning. They almost looked a little gray, pretty tasty, but not so pretty to look at. So on our second attempt we went with Ritz crackers, delish!
My advice would be either buy some frozen waffle fries or go with a ruffle chip or some buttery crackers. All will be great, and will save you some of the hassle of attempting your own waffle fries.
Loaded Baked Potato Dip
adapted from My Recipes
10 slices bacon, crispy
8 oz reduced fat sour cream
3 oz 1/3 less fat cream cheese
2 cups shredded sharp cheddar cheese
3 tablespoons chives, sliced
2 teaspoons Tabasco
Crumble the bacon. Mix together crumbled bacon, sour cream, cream cheese, cheddar cheese, chives and tabasco. Microwave for 30 sec-1 min. You don’t want it hot, just warm enough to slightly melt cream cheese to combine well.
Cover and refrigerate from 1 to 24 hours. (In my opinion the longer the better!)
Serve with waffle fries, chips or crackers.