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 🙂
Well, I don’t think the photo is all that bad. And the dip sounds awesome. You can buy real bacon already cooked and crumbled, too, which is what I do when making my homemade quiche. It’s in a jar and I can’t remember the brand but it’s real. Bet it would be great in this.
Sounds like something I’d probably not be able to stop eating once I got started!
If the snow holds off we have a party to go to on Saturday that this would be perfect for. Thanks for sharing!
Your blog is awesome! I check it everyday to see what you’ve posted! Thanks!
Just discovered your site. This looks like food I could actually make and the teenagers would actually eat. I’ll be back to check out more!
That sounds super….I just love dips like this 🙂 I bet it would be even be good as a baked potato topping!
I agree about the pics. I don’t claim to be a professional and just point and shoot. That’s all I know to do, don’t really have room (or the inclination) to build a special set for my food…hehe
I really enjoy your blog, and one of the things I enjoy most is that the recipes are real food for a real family, not something some food editor dreamed up for an imaginary soirée or tv show. For this reason I don’t think there is any need whatsoever to apologize for the photo, although I did enjoy reading the explanation for the lighting 😉
I am wondering what you might recommend serving to accompany this yummy dip. I’m thinking tortilla chips, crackers or pita bread, but maybe there might be other suggestions.
Joan, thanks for your nice words 🙂 We had crackers and tortilla chips with the dip. Bagel chips or pita bread would be yummy too.
This sounds amazing! And addicting 🙂
I am wondering about the pottery it is in…is it Bybee? I have few of their pieces and my mom has tons. We love to visit the Bybee store (that might be a stretch to call it a store) when I visit her in KY. Just curious!
Heather
Heather, it is Bybee pottery. I’ve only been able to hit the store once on a morning when they were putting out new pieces. I’d love to do it again. I have a few pieces. My mom has some pretty old pieces of Bybee. Her family is from near there (Irvin and Ravenna).
I made this dip last night for a Mom’s meeting at my house. It is delicious and was a huge hit! Thank you for taking the time to do this blog. I appreciate that the recipes are family-friendly, use basic ingredients and are easy to do. I have made many recipes from your blog and they all have been good. Thank you again and keep up the good work!
This dip looks quite tasty Tiffany. I want to make the peppermint patties as well, but I am having trouble finding peppermint oil or even peppermint extract. I guess everyone has bought it up. I have the same lighting issues I take all my photos outside in natural lighting so by 6Pm and dinner time it is now dark outside. I have been trying to come up with a cheap fix for this problem. If i take them indoors we have the lights that turn everything yellow in the photos its horrible. (energy effecient bulbs.)
I made this dip the other night for snacking during the NASCAR race. We enjoyed it! However there was so much left over that tonight I used it to make dinner. I prepared some baking potatoes just like you would if you were making potato skins by baking them, halving them and scooping out a bit of the potato from each one. Then I browned and drained some lean ground beef and scooped some into each potato shell. Then I topped it all off with the left over dip and heated them briefly in the microwave.
Mmmmm Mmmmm Good! thanks for the recipe Tiffany – my hubby says it’s a keeper!
Ali, that sounds so good! Better than the original dip recipe!