08 Jul A Chip Dip of the Potato Kind
Photo & Recipe Courtesy of the Brown Eyed Baker: browneyedbaker.com
“Soul food is just what the name implies. It is soulfully cooked food or richly flavored food, good for your ever-loving soul.”
“Soul food is not lean cuisine.”
Sarah Ban Breathnach
Ah, yes, what is most scrumptious is often most sinful. Sigh. What’s a Lady on Literature to do?
I’ll tell you my personal plan: run an extra few kilometers that day so I can partake that night. I work hard to stay fit so that I can wear what I want (OK… and maintain a healthy heart) but what is life without good food, shared in the company of good friends? Add some cool, crisp, Okanagan Valley grown Gewurztraminer and a warm evening spent poolside discussing everything under the setting summer sun (even our latest book) and you have the recipe for a perfect night!
I served this chip dip with plain ripple chips and between Vikki, Judy, and I, we monopolized the bowl down at our end of the table. It’s heavy; it’s rich, and it’s damn delicious! Thanks, Michelle, over at Brown Eyed Baker for yet another keeper.
Cheers to your chips!
Loaded Baked Potato Dip
Yield: About 4 cups
Prep Time: 10 minutes
Total Time: 10 minutes
16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
(Recipe adapted from MyRecipes.com)