Description
Make this from-scratch, versatile hot or cold Bacon Ranch Baked Potato Dip for your next sporting event or casual get together.
Ingredients
- 4 ounces, weight Cream Cheese, Softened
- 1 cup Sour Cream
- 1 Tablespoon Fresh Parsley, Finely Chopped
- ⅓ cups Green Onions, Thinly Sliced, Plus More For Serving
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ teaspoons Sweet Paprika
- ¼ teaspoons Onion Powder
- 2 dashes Worcestershire Sauce
- 1 cup Cheddar Cheese, Grated, Plus More For Serving
- 5 slices Bacon, crisply cooked and crumbled
- ¼ cups Tomatoes, Diced (for Serving)
Preparation
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 sauce. Mix well. Add the cheese and 4 slices of the 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. Refrigerate until ready to serve. Serve with potato chips.
For hot dip: Preheat oven to 375 F. 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.
