Bubbly Potato Skin Dip
Skip the work of potato skins and enjoy this creamy, cheesy, game-day Potato Skins Dip instead.
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Servings: 8 servings
Ingredients
- 1/3 cups Canadian Sharp Cheddar or Aged Gouda cheese shredded
- 3 slices bacon cooked crisp and finely chopped
- 1 cup plain yogurt (not fat-free)
- 1/2 cup sour cream (not fat-free)
- 1/4 cup finely chopped green onions
- 2 Tbsp cornstarch
- 1 tsp Dijon or dry mustard
- 1/4 tsp pepper
- thinly sliced green onions (optional)
- oven-baked potato wedges, raw vegetables pieces
Instructions
- In a bowl, combine 1 cup (250 mL) of the Canadian Sharp Cheddar, bacon, yogurt, sour cream, chopped green onions, cornstarch, mustard and pepper. Spread into a shallow 4-cup (1 L) baking dish, smoothing top. (Can be covered and refrigerated for up to 1 day.)
- Preheat oven to 350 °F (180 °C).
- Bake dip, uncovered, for 15 to 20 min or until hot and bubbling around the edges. Stir and sprinkle with remaining Cheddar. Broil for about 3 min or until top is golden. Sprinkle with sliced green onions (if using). Serve dish on a platter surrounded with potato wedges, vegetables for dipping.
Notes
Tips:
- Be sure yogurt and sour cream don’t contain gelatin as they may split when heated.
- If desired, reserve some of the bacon and sprinkle on top of the dip before serving for garnish.
- For the Adventurous: Use Canadian Smoked Cheddar or Gouda if it’s available for added depth of flavour. Just be sure it’s not processed cheese – it won’t be the right texture.
Nutrition Facts
Bubbly Potato Skin Dip
Serving Size
1 serving
Amount per Serving
Calories
141
% Daily Value*
Fat
10
g
15
%
Sodium
230
mg
10
%
Carbohydrates
5
g
2
%
Fiber
0
g
0
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.