"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Potato Dip, by Kelly Ripley, is from IDC Fundrasing Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 8oz package cream cheese, softened 1 8oz package light sour cream 3 green onions ½ cup Real Bacon bacon bits + a TBSP or so Handful of shredded Cheddar cheese
Chop green onions and mix well with the bacon bits, cream cheese and sour cream. Sprinkle shredded cheese on top and bake at 250 for 30 minutes until dip is almost solid and cheese is melted. Sprinkle more green onions and bacon bits on top and serve with potato chips
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