My friend, Ginny, brought this dip to our Sunday School get together a few weeks ago and everyone fell in love with it. It is so delicious! I could hardly wait to make it myself, and when I made it for my family at Thanksgiving, I ended up tripling the recipe because the first batch was gone so quickly!
There’s actually no potatoes in the dip itself, but it’s actually made up of the toppings you could put on a loaded baked potato… so chives, bacon, cheese, and then of course that zesty ranch flavor that just tastes so delicious on a potato. It’s really easy to make, too!
- 8 ounces sour cream
- 4 ounces of cream cheese (at room temperature)
- 8 ounces of sharp cheddar cheese (grated)
- Bacon (cooked and crumbled)
- Chopped green onion
- 1 tablespoon of powdered ranch dressing mix
- 1/4 teaspoon of Worcestershire Sauce
- Combine sour cream, cream cheese, and sharp cheddar cheese until mixed well.
- Mix in ranch mix, crumbled bacon and chopped green onion (leave out some for topping, if desired), and Worcestershire Sauce.
- Chill at least 2 hours before serving (the flavors really come together the longer you chill).
- Serve with wavy potato chips, Frito scoops, or spread onto Club crackers!
Original recipe can be found here.
*Note: I would definitely recommend doubling the recipe, because it doesn’t make very much and that way, you would be using the full block of cream cheese. Also, my favorite dipper of choice with this dip are the Frito scoops (they hold up better for dipping).