Subj : 3/23 Nat Chip & Dip Day 3
To   : All
From : Dave Drum
Date : Fri Mar 22 2024 16:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Dip W/Homemade Potato Chips
 Categories: Pork, Potatoes, Cheese, Vegetables, Chilies
      Yield: 12 servings
 
MMMMM-------------------------BACON DIP------------------------------
      6 oz Cream cheese; room temp
    3/4 c  Sour cream
    1/4 c  Mayonnaise
      1 c  Shredded cheddar cheese
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Kosher salt
    1/2 ts Black pepper
     16 oz Bacon
     10 oz Can Ro*Tel diced tomatoes
           - w/chilies; drained
    1/4 ts Cayenne pepper
           Chopped green onions;
           - garnish

MMMMM-------------------HOMEMADE POTATO CHIPS------------------------
     16 oz Russet potatoes; rinsed,
           - scrubbed
    1/2 c  White vinegar
           Oil for frying
      1 ts Kosher salt
    1/2 ts Black pepper
 
  FOR THE BACON DIP: Using a large mixing bowl, add cream
  cheese, sour cream, mayonnaise, cheddar cheese, garlic
  powder, onion powder, salt and pepper; stir until well
  combined. Cover and refrigerate for 1 hour, or until
  chilled.
  Meanwhile, cook bacon according to package instructions.
  
  Crumble bacon into bowl with the dip and add diced
  tomatoes and chilies; stir until well combined.
  
  Serve with tortilla chips, chopped veggies or homemade
  potato chips.
  
  FOR THE HOMEMADE POTATO CHIPS: Using a mandolin, slice
  potatoes into 1/8" thick slices; place potatoes in a
  large bowl.
  
  Cover potatoes with cold water and stir gently; drain
  water. Rinse potatoes until water runs clear.
  
  Place potatoes in a large bowl. Add vinegar and enough
  cold water to cover. Let stand at room temperature for 1
  hour.
  
  Using a heavy-bottomed pot or a deep fryer, add 2-3" of
  oil. Heat over medium heat until temperature reaches
  300oF/150oC. (If using a pot, a candy thermometer is the
  best way to monitor the temperature of the oil.)
  
  Drain potatoes and transfer to a paper-towel lined
  baking tray. Pat potatoes dry with additional paper
  towels.
  
  Working in batches, fry potatoes for 6-8 minutes,
  flipping occasionally, or until crispy. (Note: Avoid the
  temptation of putting too many potatoes in the pot at a
  time. Overcrowding the pot will make the chips take
  longer to fry, and they will taste greasier.)
  
  Using a slotted spoon, transfer chips to a paper-towel
  lined baking tray. Sprinkle the batch of chips with a
  portion of the salt and pepper. Repeat process, allowing
  oil temperature to return to 300oF/150oC after each batch.
  
  Author: David DuPont
  
  RECIPE FROM: https://spicedblog.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I prefer the dangerously strong naval rums.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.