INGREDIENTS
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For the chips:
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1 pound small white or gold potatoes
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2 tablespoons canola oil
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1 teaspoon kosher salt
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Freshly ground black pepper, to taste
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For the dip:
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8 ounces (1 cup) sour cream (light is fine)
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4 ounces cream cheese, at room temperature
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8 ounces (about 2 cups) grated sharp cheddar cheese
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8 slices bacon, cooked and crumbled
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1/4 cup snipped chives, plus additional for garnish
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1 tablespoon powdered ranch seasoning mix
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1/4 teaspoon Worcestershire sauce
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