- Yield: 4 cups
- 2 Idaho potatoes
- 16 ounces Idaho sour cream
- 16 slices (12-ounce package) Idaho bacon, cooked and crumbled
- 8 ounces sharp Idaho cheddar cheese, shredded (about 2 cups)
- 1/3 cup thinly sliced Idaho onions
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with homemade potato chips using Idaho potatoes. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
For homemade potato chips