LOADED BAKED POTATO DIP - APPETIZER

For our Summer Soiree I made a couple of appetizers for all of our guests to snack on a couple of hours before we had dinner, and this is one of them. This was a hit and I will most definitely be making this appetizer again in the future!

It was very easy to throw together and had so much flavor. I actually made this the night before and just popped it back in the oven, covered, to warm up right before everyone got there. 

Loaded Baked Potato Dip Adapted from Carolina Charm

Ingredients: 1 cup  instant potato flakes 1 cup  milk 1 cup Light Sour Cream 1 tub (8 oz) Chive & Onion Cream Cheese Spread 2  green onions, sliced, divided 2 cups Shredded Sharp Cheddar Cheese, divided 2 Tbsp. Real Bacon Bits  Ritz Toasted Chips Original or Wheat Thins   Directions: Heat oven to 350ºF. Mix potato flakes and milk in large bowl; until milk is absorbed. Add sour cream, cream cheese spread, 1 cup of shredded cheese,1 Tbsp of bacon bits, and half the onions; mix well. Spoon into baking dish; sprinkle with remaining shredded cheese and bacon bits. Bake 15 to 20 min. or until shredded cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips.

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LOADED BAKED POTATO DIP - APPETIZER

BLANCO QUESO DIP - APPETIZER

Matthew found this cheese dip recipe a long time ago and for years we have been using it. It's our go to recipe when we want restaurant style cheese dip at home and for dinner parties!

(source)

Ingredients

1 1/4 lb block White American Cheese (we usually get ours from the deli)

1/4 cup diced green chiles

 2 pickled jalapenos, chopped

1 ounce pickled jalapeno juice

2/3 cup whole milk

1/2 cup cold water

pinch of cumin (optional)

Instructions 

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping

 to stir after every minute. 

The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. To keep warm pour into a crock pot and keep it on warm and stir occasionally.

**Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.**

A small note in case there is anyone else out there like us. We don't like chunks of jalapenos or chiles in our cheese dip, so we just leave those out and add in extra jalapeno juice to give it that kick it needs! We also go without using the pinch of cumin. Just our preferences, but I thought I would share in case there is someone else out there who doesn't like chunks of stuff in their cheese dip either! ;)

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BLANCO QUESO DIP - APPETIZER