Potato chips are a dangerous thing to have around our house. My oldest son devours them. I mean he pours the crumbs from the bottom of the bag into his gaping wide-open mouth and then licks the bag afterward kind of devouring. A bag of chips doesn’t last long around here. And, if we’re going to have potato chips around the house, Kettle Brand Chips are our fav. I’m a fan of the kettle-cooked crunch, the all-natural ingredients, and the variety of flavors. 33 flavors and varieties of chips to be exact, flavors from pure and classic to edgy and on-trend. Who can resist flavors like Honey Dijon or Spicy Thai (a couple of my personal favorites) in a potato chip? I mean, really? Amazing. And I can’t wait to try the Buffalo Bleu.
This is why I was excited to be asked by Kettle Brand Chips to develop a dip recipe and to host a $100 Visa Card Giveaway for my readers. First, we have the recipe.
When I got to thinking about creating a dip, I thought about all of the ingredients that pair well with potatoes – cheddar cheese, crisp bacon, sour cream, green onions, and the flavors of homemade ranch dressing. Mmmm. Then, I whipped up a batch of creamy, cold, cheesy dip and sampled it with the Salt & Fresh Ground Pepper Kettle Brand Chips. It was delicious. And then I decided to take it one step further. I put the batch of dip into the oven for 20 minutes and turned it into a hot, gooey, melty, smoky dip. I topped the hot dip with sliced green onions, crispy crumbled bacon, diced fresh tomatoes, and more cheddar cheese. Ah, even better.
My trusty taste-testers and I also sampled this dip recipe with New York Cheddar and Backyard Barbeque Kettle Brand Chips in addition to the Salt & Fresh Ground Pepper Kettle Brand Chips. They were all pretty darn fantastic. No matter which flavor of Kettle Brand Chips you choose, I think you’ll love this versatile hot or cold Bacon Ranch Baked Potato Dip.
Bacon Ranch Baked Potato Dip
Yields: 6-8 servings
- 4 oz cream cheese, softened
- 1c sour cream
- 1T fresh parsley, finely chopped
- 1/3c green onions, thinly sliced
- 1/2t salt
- 1/4t pepper
- 1/4t sweet paprika
- 1/4t onion powder
- 2 dashes worcestershire sauce
- 1c cheddar cheese, grated
- 5 slices bacon, crisp-cooked and crumbled
- For Serving:
- diced tomato
- green onions
- bacon crumbles
- grated cheddar
In the bowl of a stand-mixer fitted with the paddle attachment, beat together the softened cream cheese and the sour cream until smooth and well combined. Add the parsley, green onions, salt, pepper, paprika, onion powder, and worcestershire. Mix well. Add the cheese and 4 slices of crumbled the bacon (reserving the last slice for the topping) and mix on low speed until well combined.
!For Cold Dip: scoop the dip into a serving dish and top with a little more sliced green onions, diced tomatoes, bacon crumbles, and cheese. Serve with potato chips.
!For Hot Dip: Preheat oven to 375. Spread dip into a small baking dish. Cook for 15-20 minutes or until hot and melted. Top with a little more sliced green onions, diced tomatoes, bacon crumbles, and cheese. Serve with potato chips.
{GIVEAWAY NOW CLOSED} – Congratulations to entry #204, Kerri Miller!
The Giveaway