Bacon-Cheddar Potato Dip
Fluffy mashed potatoes meet crispy bacon and salty blue cheese in this hearty slow cooker dip.
Servings 48 Servings
Ingredients
- 2 1/4 pounds Yukon gold or other yellow flesh potatoes, peeled & quartered
- 4 Hickory or applewood-smoked bacon
- 10 oz Cream cheese for cooking
- 1 cup shredded sharp cheddar cheese (4oz)
- 1/2 cup sour cream
- 1/4 cup chopped green onions (2)
- 1/2 tsp garlic salt
- Sour cream & onion potato chips or sweet pepper wedges
Instructions
- 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°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.
