When you’ve perfected the ultimate snack, there’s only one thing left to do: Find a way to make it epic! On Chips and Dip Day (yeah, we thought that was a perfect day too) we’ll do just that. Read on for a dip that will take your rinds to the next level.
It’s creamy, hearty and far from the basic sour cream and onion chip dip. Only a crunchy pork rind could handle the heft in this dip!
Loaded Baked Potato Dip with Rudolph’s Pork Rinds
- 1 large Russet potato, rinsed and cleaned
- 4 slices of thick-cut bacon, sliced into 1/2-inch pieces
- 1/2 cup sour cream, room temperature
- 1/2 cup cream cheese, room temperature
- 1/2 cup shredded cheddar cheese
- 2-3 Tbsp. milk
- 1/2 red onion, finely minced
- 1-2 cloves garlic, finely minced
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- Pinch of freshly ground black pepper
- Rudolph’s Pork Rinds
- Preheat your oven to 450°F. Rub your potato with a teaspoon or two of olive or vegetable oil, wrap it in foil, and bake for 30-45 minutes, until tender. Set aside.
- In a medium-sized pan, cook your bacon over medium-high heat, stirring often, until crispy. Place the bacon on a plate lined with paper towels to drain. Reserve 2 tablespoons of bacon fat and toss the rest.
- In a medium-sized bowl, mash your cooked and peeled potato, then combine your sour cream, cream cheese, cheddar cheese, milk, minced onion, minced garlic, garlic powder, paprika, red pepper flakes, salt, and pepper. Mix until smooth, and then fold in your cooked bacon. Top with any additional bacon and serve with Rudolph’s Pork Rinds.
- This dip can be made a day ahead of time and kept in the refrigerator, covered, until ready to serve.
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Posted on: March 23rd, 2016 | By: Rudolph's Pork Rinds