Breezy Cheese Dip

16 oz. sour cream

16 oz. cream cheese, softened

2 oz. dry Ranch dressing mix

1 1/2 cups grated extra sharp Cheddar cheese

2.8 oz package bacon bits {Oscar Mayer}

2 green onions chopped, reserving some of the green tops for garnish

Combine sour cream and cream cheese.  Stir in ranch dressing mix.  Add cheese, bacon bits and 2/3 of the scallion pieces.  Stir to combine and distribute ingredients evenly.  Place into a serving dish {I used a white casserole dish} and line edges with celery sticks.  Garnish with reserved scallion pieces.  Can be made in advance and refrigerated until serving.

Note: this dip makes great twice baked potatoes too!

Breezy Twice Baked Potatoes

Bake Idaho or Russet potatoes until done.  Let cool for 30 minutes.  Carefully slice a thin piece of potato off the top so you can scoop out the insides.  Carefully scoop out cooked potato, leaving an intact potato shell.  Place potato into a mixing bowl with softened butter, 1 Tablespoon per potato.  Cover bowl and let sit for 15 minutes, then stir butter into potato. Add as much of the dip as you want to the potato mixture and mash/stir to combine.  Scoop all this back into shells, filling to overflowing and shape/mash filling with your hands to smooth it out.  Refrigerate until baking time.  Bake filled potatoes uncovered at 350 for 30-45 minutes until heated through.