Loaded Baked Potato Dip (Gluten-Free)


  • 1 (2.1-oz.) package real bacon crumbles
  • 1 (16-oz.) container sour cream
  • 2 cups (8 oz.) sharp Cheddar cheese, shredded
  • 1/3 cup fresh scallions, sliced thin
  • 2 tsp. hot sauce (optional)
  • Garnishes: extra bacon crumbles, scallions and cheese
  • Wavy potato chips, for serving
Stir together bacon crumbles, sour cream, cheese, scallions and hot sauce (if using).

Cover and chill 1 to 24 hours before serving. Garnish, if desired. 

Serve with chips. Store leftovers in refrigerator up to 7 days.

by The Savvy Kitchen