2
packages (8 oz each) cream cheese, softened and cubed
2
cups shredded cheddar cheese (8 oz)
1
container (8 oz) sour cream
1/2
teaspoon pepper
4
green onions, thinly sliced
2
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Potato chips, as desired
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Steps
1
Spray 12-inch skillet with cooking spray; place over medium heat. Add bacon; cook 7 to 9 minutes or until crispy. Using slotted spoon, transfer bacon to paper towel-lined plate. Discard all but 2 tablespoons of drippings.
2
Add water, milk and butter to drippings in skillet; heat to boiling over medium-high heat. Reduce heat to low. Stir in potatoes; remove from heat.
3
Stir in cream cheese until smooth. Stir in 1 cup of the cheddar cheese, the sour cream and pepper until cheese is melted.
4
Garnish with remaining 1 cup cheddar cheese, the green onions, parsley and cooked bacon. Serve with potato chips.
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When adding cream cheese to potatoes, be sure to stir until smooth. The dip will cool down slightly as ingredients are added, so it’s important to get it smooth from the start to avoid lumps of unmelted cream cheese.
In-season chives are a great substitute for green onions. Use up to 3 tablespoons in place of the green onions.
This hearty dip needs to be served with sturdy potato chips—save the thin chips for another snack.
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