Before I talk about this recipe, I must apologize for the poor photo. These short winter days are taking a toll of my photos. There’s just not enough light at dinner time to take a good picture. Some of my favorite food bloggers, who have excellent photos on their sites, use special lights or cook so they can take photos during day light.
For better or worse, my process is more natural than that. I take pics of food as I make and serve it. If it’s dark outside when the food is done, it’s dark and I just have to deal with it. The benefit is that the recipes I share are real recipes, coming out of a real kitchen. The down side is that sometimes the photos aren’t very good.
Now that I’ve apologized for the embarrassingly bad photo, I’ll tell you about the dip, which is oh-so-yummy. I found the recipe on Tasty Kitchen a few months ago and finally had the opportunity to try it out for a potluck meal. It was a hit.
There are no potatoes in the dip. It’s named for the kinds of fixings you would put on a loaded baked potato. Here’s what you’ll need:
- 16 oz. sour cream
- 8 oz. cream cheese, softened
- 1 package of pre-cooked bacon, crumbled
- 1/4 cup diced green onions
- 1 1/2 Tbs. Worcestershire sauce
- 2 cups shredded cheese
- your choice of crackers, chips or bread cubes
Combine all the ingredients (except the crackers) and mix well. Put in a baking dish, cover with foil and bake at 350 degrees for about 40 minutes or until the dip is heated through.
You can reduce the fat and calories by using low-fat cream cheese and sour cream. I also used pre-cooked turkey bacon. Unfortunately, I can’t recommend this. It was okay and didn’t ruin the dip, but it wasn’t nearly as good as regular pre-cooked bacon would be. It isn’t really identifiable as bacon. That’s what I get for trying to be healthy. We still polished off the dip though, despite the mystery meat