From the kitchen of Janet Cuddigan
Here’s a fresh-as-spring recipe for a dip that has everything you enjoy on a baked potato. What’s not to like about that?
Baked Potato Dip
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3 green onions, thinly sliced
1 cup shredded Cheddar cheese
2/3 (3 ounce) can real bacon bits
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth.
Stir in green onions, Cheddar cheese, and bacon bits.
Cover and refrigerate overnight before serving
Adapted from allrecipes.com.