BREEZY CHEESE DIP
This 5 minute prep dip is a great addition to twice baked potatoes too!
Ingredients
- 16 oz. sour cream
- 16 oz. cream cheese softened
- 2 oz. dry Ranch dressing mix
- 1 1/2 cups grated extra sharp Cheddar cheese
- 2.8 oz package bacon bits {Oscar Mayer}
- 2 green onions chopped reserving some of the green tops for garnish
Breezy Twice Baked Potatoes
- 2 cups Breezy Cheese Dip
- 4 baking potatoes
- 4 Tbsp butter
Instructions
Dip
- Combine sour cream and cream cheese. Stir in ranch dressing mix. Add cheese, bacon bits and 2/3 of the scallion pieces. Stir to combine and distribute ingredients evenly.
- Place into a serving dish {I used a white casserole dish} and line edges with celery sticks. Garnish with reserved scallion pieces. Can be made in advance and refrigerated until serving.
Breezy Twice Baked Potatoes
- Bake Idaho or Russet potatoes until done. Let cool for 30 minutes. Carefully slice a thin piece of potato off the top so you can scoop out the insides.
- Carefully scoop out cooked potato, leaving an intact potato shell. Place potato into a mixing bowl with softened butter, 1 Tablespoon per potato.
- Cover bowl and let sit for 15 minutes, then stir butter into potato. Add as much of the dip as you want to the potato mixture and mash/stir to combine. Scoop all this back into shells, filling to overflowing and shape/mash filling with your hands to smooth it out.
- Refrigerate until baking time. Bake filled potatoes uncovered at 350 for 30-45 minutes until heated through.
Notes
Note: This recipe makes about 4 cups of dip. Reduce ingredients by half or more to make less