LOADED BAKED POTATO DIP
2 cups (16 ounces) reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
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1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries
In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries. Yield: 2 1/2 cups.
Taste of Home September/October 2013