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DIP - Bacon-Cheddar Potato Dip
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| Bacon-Cheddar Potato Dip BHG Ingredients | |
| 2 1/4 pounds | Yukon gold or other yellow-flesh potatoes, peeled and quartered |
| 4 slices | hickory- or applewood-smoked bacon |
| 1 10 ounce carton | cream cheese for cooking |
| 1 cup | shredded sharp cheddar cheese,, (4 ounces) |
| 1/2 cup | sour cream |
| 1/4 cup | chopped green onions,, (2) |
| 1/4 teaspoon | garlic salt |
Sour cream-and-onion potato chips or sweet pepper wedges
Directions
In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover for 15 to 20 minutes or until tender; drain.
Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Crumble bacon; reserve 1 tablespoon of the crumbled bacon for topping.
In a large bowl combine the remaining crumbled bacon, cream cheese for cooking, 3/4 cup of the cheddar cheese, the sour cream, green onions, and garlic salt. Press cooked potatoes through a ricer* onto the cheese mixture; stir gently to combine. Spoon potato mixture into a 1-1/2- or 2-quart slow cooker. Cover and cook on low-heat setting for about 2 hours or until heated through (160 degrees F).
Top dip with the remaining 1/4 cup cheddar cheese and the reserved bacon. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve with potato chips.
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