If you love loaded baked potato flavors, this dip is for you. It's cheesy and packed with bacon and chives, with ranch seasoning and black pepper to round it out.
This version skips the potatoes, which keeps it simple to make while still giving you those familiar loaded baked potato flavors.
Serve it with ruffled chips, kettle chips or pretzel crisps for an easy Super Bowl, game night appetizer or a potluck dip.
It is quick to make, especially when using store-bought crispy bacon and it also works well as a make-ahead party dip.
What makes this loaded baked potato dip so good
- All the flavors of a loaded baked potato in dip form
- No cooking needed if you use ready-made crispy bacon
- Handy to make ahead
- Tasty with chips, crackers, pretzels or fresh veggies
- Easy to make milder or spicier
Kitchen tools you will need
- Measuring cups and spoons or a digital kitchen scale
- Medium mixing bowl
- Fork, spoon or spatula for mixing
- Cutting board and knife for chopping chives
- Baking sheet, if cooking your own bacon
Ingredient substitutions
Fresh chives: Scallions or green onions both work well. Finely chop them before adding.
Sharp cheddar: I use Irish white cheddar, but orange cheddar works just as well. If possible, shred it yourself. Freshly grated cheese gives this dip a better texture. Colby Jack, Monterey Jack or Gouda also work well.
Pickled jalapeños: You only need a little, so feel free to leave them out. You can also use fresh jalapeño, but start small since a little goes a long way.
Sour cream: Plain Greek yogurt can work instead.
What to serve with loaded baked potato dip
- Potato chips: Any sturdy variety is a good choice. Try ruffled chips.
- Tortilla chips: Have you tried making oven-baked tortilla chips? They take only minutes to prep and cook.
- Waffle fries: A fun option that goes really well with this dip.
- Toasted baguette: Homemade crostini are so easy to make, so if you have a day-old baguette on hand, give them a go.
- Celery sticks: A fresh and crunchy option to serve alongside the richer dippers
This bacon cheddar dip also goes well with a charcuterie board. If you are planning on making one and don't have any special cheeses, a bowl of this dip makes a tasty addition.
Make Ahead and Storage
Loaded baked potato dip can be made up to 1 day in advance. Cover and refrigerate it until needed. Take it out 15 to 30 minutes before serving so it has time to soften slightly.
Store leftovers covered in the refrigerator for up to 3 days.
Helpful tips
My loaded baked potato dip is too thick: Thin it with sour cream. Start with 2 tablespoons, mix and check the texture. Add more only if needed.
How to make crispy bacon at home: If you do not want to use ready-made crispy bacon, bake your own. I usually cook it at 400°F (200°C) for 10 to 12 minutes. Then I check if it is crisp enough. If not, I bake it for another minute or two, until done to my liking.
Once cooled completely, finely chop it with a chef's knife. To remove excess grease, pat it dry with paper towels.
FAQ
With fresh jalapeños, remove the seeds and white ribs. Chop finely and use only a little at first. It is easy to add more later if needed. With pickled jalapeños, first check what kind you have. Sometimes the heat level is listed on the jar. If you can, buy the mild ones. Pat them dry with paper towels, remove any seeds if needed and chop finely. Stir in a little, let the dip sit and taste before adding more.
If it still tastes too spicy, stir in more sour cream or cheese.
Yes, you can.
Yes. You can make it a day ahead and keep it covered in the fridge until ready to serve.
Ruffled potato chips, kettle chips, pretzel crisps, tortilla chips, crostini, waffle fries and celery sticks all work well.
More game day dips you might like to try
- Dill Pickle Dip: Made with 5 ingredients and quick to make.
- Artichoke Parmesan Dip: A simple appetizer with a 5-minute prep.
- Roasted Garlic Jalapeno Dip: A good one to try if you like spicy appetizers with a kick.
Loaded Baked Potato Dip Recipe
Ingredients
- ½ cup cream cheese (softened, see note 2)
- 1 cup sour cream
- 1 cup sharp cheddar (grated and packed, see note 3)
- ¼ cup chives (finely chopped, see note 4)
- ¼ cup cooked crispy bacon (finely chopped, about 4 slices)
- black pepper (a pinch, or to taste)
- 3 tablespoons ranch seasoning
- ½ teaspoon pickled jalapeños (finely chopped, to taste, see note 5)
Instructions
- Add softened ½ cup cream cheese, 1 cup sour cream, grated 1 cup sharp cheddar, ¼ cup chives, ¼ cup cooked crispy bacon, black pepper, 3 tablespoons ranch seasoning and ½ teaspoon pickled jalapeños (if using) to a medium mixing bowl.
- Use a fork, spoon or spatula to mix everything until the dip is creamy and well combined.
- Cover and refrigerate until ready to serve.
- If the dip feels too thick, stir it well first or mix in a little more sour cream.
Video
Notes
- Yield: Makes about 1½ cups.
- Cream cheese: You will need 4 ounces, which is half of an 8-ounce block.
- Cheddar: I use Irish white cheddar, but orange cheddar works just as well. Colby Jack, Monterey Jack, or Gouda are also good options. If possible, grate the cheese yourself for the best texture.
- Chives: Scallions or green onions can be used instead.
- Jalapeños: I used hot pickled jalapeños. If you use mild ones, you may want to add more. You can also use fresh jalapeño. Start with a small amount and adjust to your taste. If you prefer a milder dip, leave them out.
- Cook your own bacon: Place 4 to 5 slices of bacon on a parchment-lined baking sheet. Bake in a preheated 400°F (200°C) oven for about 10 minutes or until crispy. Pat dry with paper towels, cool completely, then finely chop.
- Make ahead: This dip can be made up to 1 day ahead. Cover and refrigerate, then let it sit out for 15 to 20 minutes before serving.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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