Bubbly Potato Skins Dip |
Potato skins are a favourite snack to munch on while watching the big game but making them is labour intensive. This hot, creamy and cheesy dip has all of the flavour with none of the fuss. Serves 8.
Prep. time: 15 mins.
Cooking time: 18 - 23 mins.
Ingredients
- 1-1/3 cups (325 mL) shredded Canadian old cheddar or aged gouda cheese, divided
- 3 slices bacon, cooked crisp and finely chopped
- 1 cup (250 mL) plain yogurt (not fat-free)
- 1/2 cup (125 mL) sour cream (not fat-free)
- 1/4 cup (50 mL) finely chopped green onions
- 2 tbsp (30 mL) cornstarch
- 1 tsp (5 mL) Dijon or dry mustard
- 1/4 tsp (1 mL) pepper
- Thinly sliced green onions (optional)
- Oven-baked potato wedges, raw vegetables pieces, potato chips, pretzels
Directions
1. In a bowl, combine 1 cup (250 mL) of the Canadian old cheddar cheese, bacon, yogurt, sour cream, chopped green onions, cornstarch, mustard and pepper. Spread into a shallow 4-cup (1 L) baking dish, smoothing top. (Can be covered and refrigerated for up to 1 day.)
2. Preheat oven to 350°F (180°C).
3. Bake dip, uncovered, for 15 to 20 min or until hot and bubbling around the edges. Stir and sprinkle with remaining cheddar cheese. Broil for about 3 min or until top is golden. Sprinkle with sliced green onions (if using). Serve dish on a platter surrounded with potato wedges, vegetables, chips and/or pretzels for dipping.
Per serving
Energy: 141 Calories
Protein: 8 g
Carbohydrates: 5 g
Fat: 10 g
Fibre: 0.1 g
Sodium: 230 mg
Here are the key nutrients provided by a serving:
Nutrient (% DV)*
Calcium: 19% / 209 mg
Vitamin B12: 17%
Phosphorus: 16%
Zinc: 11%
Riboflavin: 11%
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Recipe and Photo courtesy Dairy Farmers of Canada.
Visit dairygoodness.ca
for more recipes.
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