I can't believe I'm posting this recipe.
Not because I don't love it. And I trust that you'll love it too. The taste factor is unanimous. And even with this version it's tasty, despite missing one, apparently critical, ingredient. I promise. But I can tell that the name Twice Baked Potato is going to conjure up a flavor memory in your mind that does not exactly coincide with what you're going to find here.
You see, I don't eat bacon. And I know that the sheer thought of such a thing makes me a weird freak or garrish monster of a human being in your eyes. But, I don't eat swine. Never have. Most likely, never will. I'm just not a fan of any form of pig meat.
No sausage. No pork. No pepperoni. No ham. And absolutely, no bacon.
But, I can surrender to the idea that bacon is a staple of the well-known twice-baked potato, and should therefore be included in a twice baked potato dip. So I've written the recipe as I have made it for myself. Should you choose to add bacon, I won't stop you. Or judge you. Just understand that this dip tastes just the way me, myself and I are used to twice baked potatoes.
Now that we've gotten that disclaimer out of the way, I can tell you that I have been drooling over this computer because of the fact that I type with two hands and have nothing available in which to dunk a potato chip into this amazing dip sitting right next to me. I can already tell that this bowl will not make it to Super Bowl Sunday, just like everything else this week. You know, someday I need to stop snacking on appetizers long enough to think about making a real, traditional meal again...
Twice Baked Potato Dip
1 8oz. brick of cream cheese
1 cup sour cream
2 cups cheddar cheese
1/4 cup diced green onions
1 tbsp Frank's Red Hot
Salt & Pepper to taste
Combine all ingredients together and serve in a bowl.
I've been eating this with Low Sodium Potato chips, but will be serving these on Super Bowl Sunday with a heaping helping of hot waffle fries. Yum!
Listening to: The Maine - Jenny
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