Loaded Baked Potato Dip with Homemade Chips

If you love the fixings of a baked potato then we think you will love this dip .The potato  chips are especially good with this dip but of course you can use ripple chips or your favourite crackers.  Make this for your next gathering and watch your guests dig in!

For the chips:
1 pound small white or gold potatoes
2 tablespoons canola oil
1 teaspoon kosher salt
Freshly ground black pepper, to taste

For the dip:
8 ounces (1 cup) non-fat Greek yogurt
4 ounces light cream cheese, at room temperature
8 ounces (about 2 cups) grated sharp cheddar cheese
8 slices bacon, cooked and crumbled
1/4 cup snipped chives, plus additional for garnish
1 tablespoon powdered ranch seasoning mix
1/4 teaspoon Worcestershire sauce

Directions
For the chips, preheat oven to 450°F, and prepare a large bowl of iced water. Slice the potatoes 1/4" thick. Submerge the slices in the cold water and soak for 30 minutes. Drain, rinse, and thoroughly pat dry. Toss the potatoes with canola oil, salt, and pepper and arrange in single layers on two parchment-lined baking sheets. Bake for 10 minutes, flip potatoes. Cook for another 15 minutes and flip again. Continue baking until chips are very crisp and light golden brown, approximately 8 minutes, watching carefully to make sure they don't burn.
(The chips can be baked up to 2 hours in advance and set aside at room temperature. Reheat at 425°F just before serving. If serving a crowd, double this recipe, cooking in two separate batches.)

For the dip, combine the yogurt, cream cheese, and stir until thoroughly mixed. Fold in the bacon, chives, ranch dressing, Worcestershire sauce and cheddar cheese. Chill for a minimum of two hours or overnight. Bring to room temperature before serving. Serve with homemade chips or the t store bought potato chips.

Link to Recipe: Loaded Baked Potato Dip and Homemade Chips

Slice potatoes and soak in cold water for 1/2 hour

Drain, rinse and pat dry 

Toss the potatoes with canola oil, salt, and pepper.

Line two baking sheets with parchment paper

Arrange in single layers

The chips can be baked up to 2 hours in advance and set aside at room temperature. Reheat at 425°F just before serving.

For this dip you will need these ingredients

Slice bacon and fry until crispy

Once crispy drain on paper towel

Slice green onions

Grate the cheddar cheese

Combine cream cheese and yogurt and stir or mix using a mix master

Add ranch dip and Worcestershire sauce.

Add bacon and green onions and combine.

Add cheddar cheese and thoroughly combine.

Chill for a minimum of two hours or overnight.