Diptastic - Take Two
My friend Kelli emailed me today after reading my blog about dips. She said I had to post the BESTEST (her word, not mine
DIP EVER! She says, "although you can eat it raw, trust me, i tried it once, this dip really is even better baked. So plan ahead if you can. Allow for two hours of torture as a delicious aroma floats from your oven while you wait to eat. If you follow the directions and cook it, the bread bowl is toasted, the cheese is melted, the flavors are enhanced, and the baked potato dip (which ironically contains no potato) is truly at its best."
BAKED POTATO DIP
1 8oz. container of sour cream
1 8oz. of WHIPPED cream cheese
1 pkg. shredded cheddar cheese
1 package real bacon pieces
1 package dry ranch dressing mix or use U-Bake Ranch Dressing Dip
chopped chives (optional)
1 round, baked loaf of bread from U-Bake
1) mix all the ingredients together in a bowl.
2) scoop out the center of the bread to make a bowl and pour in the dip mixture.
3) cover with foil and bake in the oven on 350 for 2 hours.
4) eat with wheat things or the scooped out pieces of bread.
BAKED POTATO DIP
1 8oz. container of sour cream
1 8oz. of WHIPPED cream cheese
1 pkg. shredded cheddar cheese
1 package real bacon pieces
1 package dry ranch dressing mix or use U-Bake Ranch Dressing Dip
chopped chives (optional)
1 round, baked loaf of bread from U-Bake
1) mix all the ingredients together in a bowl.
2) scoop out the center of the bread to make a bowl and pour in the dip mixture.
3) cover with foil and bake in the oven on 350 for 2 hours.
4) eat with wheat things or the scooped out pieces of bread.
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