Loaded Baked Potato Dip
My dearest mother claims this is her favorite appetizer I’ve ever made, so you know it’s absolutely delicious! If you like loaded baked potatoes, you will L-O-V-E this appetizer.
The original recipe was a little bland for my tastes, so I added a heap of garlic, parsley, basil and pepper, my go-to herbs and spices, to add a little flavor. The extra ingredients are what gave the dip its WOW factor, and I would suggest adding any herbs and spices that satisfy your tastes to really make this a delicious appetizer.
16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives (I used both for extra flavor)
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
I became slightly obsessed with dishes featuring buffalo chicken before Michigan State’s massacre of Michigan (Go Green!) at Spartan Stadium, when I was welcomed into a random tailgate, handed an empty plate, and immediately found myself facing a crockpot filled with a delicious buffalo chicken dip. JACKPOT!
Although this dish isn’t a “dip” it’s still a delicious buffalo chicken appetizer that is surprisingly simple to make and won’t disappoint at your next get-together.
2 cups chicken breasts, cooked and shredded (or finely chopped)
1/4 cup Frank’s Hot Sauce (use less for milder flavor)
1 tablespoon butter, melted
1/4 cup crumbled blue cheese or your favorite all natural blue cheese dressing
24 wonton wrappers
1. Preheat oven to 375 degrees.
2. Place chicken, hot sauce, and butter in a medium mixing bowl and stir together using a wooden spoon.
3. Spread out individual wonton wrappers onto a baking sheet.
4. Spoon about one tablespoon of the chicken mixture into each wonton wrapper, keeping the chicken to one side so that you can fold the other side over the top. Sprinkle on a little blue cheese (or drizzle a little blue cheese dressing) over the chicken in each wonton wrapper.
5. Dip your finger in water and outline the edge of 2 wonton wrappers. Fold wonton wrapper over the filling with edges touching. Push edges together to seal. Spray lightly with olive oil.
6. Bake for 12-15 minutes, until edges are lightly browned. Let cool for about 5 minutes before eating.