Subj : BH&G 2592 To : All From : Dave Drum Date : Mon May 03 2021 11:40:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bacon-Cheddar Potato Dip Categories: Dips, Cheese, Pork, Potatoes Yield: 48 Servings 2 1/4 lb Yukon gold potatoes; peeled, - quartered 4 sl Hickory or applewood-smoked - bacon 10 oz Carton cream cheese; for - cooking 1 c Shredded sharp cheddar - cheese 1/2 c Sour cream 1/4 c Chopped green onions 1/4 ts Garlic salt Sour cream-and-onion potato - chips +=OR=+ Bell pepper wedges In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover for 15 to 20 minutes or until tender; drain. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Crumble bacon; reserve 1 tablespoon of the crumbled bacon for topping. In a large bowl combine the remaining crumbled bacon, cream cheese for cooking, 3/4 cup of the cheddar cheese, the sour cream, green onions, and garlic salt. Press cooked potatoes through a ricer* onto the cheese mixture; stir gently to combine. Spoon potato mixture into a 1-1/2- or 2-quart slow cooker. Cover and cook on low-heat setting for about 2 hours or until heated through (160 degrees F). Top dip with the remaining 1/4 cup cheddar cheese and the reserved bacon. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve with potato chips. FROM THE TEST KITCHEN: If you don't have a ricer, mash potatoes with a potato masher until fluffy. BACON, BLUE CHEESE, AND POTATO DIP: Prepare as directed above, except substitute 1 cup crumbled blue cheese (4 ounces) for the cheddar cheese. Serve with barbecue-flavor potato chips or celery sticks instead of sour-cream & onion flavor potato chips and sweet pepper wedges. Better Homes & Gardens | January 2015 MM Format by Dave Drum - 14 January 2015 Uncle Dirty Dave's Archives MMMMM .... Don't trust everything you see. Even salt looks like sugar. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .