Baked Potato Dip Food

LOADED BAKED POTATO DIP

Steps:

• In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

BAKED POTATO-GARLIC DIP

Steps:

• Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
• Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
• Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

'BAKED POTATO' DIP

Steps:

• Heat oven to 350ºF.
• Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese spread and half the onions; mix well.
• Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
• Bake 15 to 20 min. or until shredded cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips.

IDAHO BAKED POTATO DIP

Steps:

• Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.
• Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.
• Bake 15 minutes or until heated through. Sprinkle with green onion.

BAKED POTATO DIP

Steps:

• In a medium sized bowl, combine all ingredients.
• Mix well.
• Refrigerate at least one hour.
• Serve with potato chips.
• (Thick or ruffled chips stand up to this dip better.).

BAKED POTATO DIP II

Steps:

• Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.

LOADED BAKED POTATO DIP

Steps:

• Microwave bacon according to package directions until crisp;.
• drain on paper towels.
• Cool 10 minutes; crumble.
• Stir together bacon and next 4 ingredients.
• Cover and chill 1 to 24 hours before serving.
• Garnish, if desired.
• Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

LOADED BAKED POTATO DIP/SPREAD

Steps:

• Mix all of the above items together and serve with crackers or whatever you want.