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Cheddar Bacon Chip Dip

So in January my husband came home for the store with 9 bags of potato chips.  They were on sale and it is an item we do not usually keep in the house so we indulged.  I made my usual dill dip but wanted some other dip that was smoky and cheesy so I got out the cheddar cheese powder and went to work on this:

Cheddar Bacon Chip Dip
1 pint sour cream
2 Tbsp. Sharp Yellow Cheddar Powder
1 Tbsp. White Cheddar Powder
4 Tbsp milk or cream
1/2 c. real bacon bits
1/2 tsp each: onion powder, ground mustard, salt
1/4 tsp garlic powder
pinch of pepper

The very first thing you need to do is rehydrate the cheese powders.  In a small bowl mix the yellow and white cheese powders with the milk or cream.  mix this thoroughly until you get a smooth paste and then you can add it to the pint of sour cream.


This will easily mix into the sour cream.  As I stir the cheese into the sour cream I also add the salt, pepper, mustard, garlic, and onion.  Why Mustard you ask?  Because mustard does something wonderful with cheddar.  If you have ever had a cheese sandwich with mustard you already know what I mean, it just complements the flavor nicely.


Now the most difficult part of this recipe, the bacon.  In early experiments on this recipe I used the bacon bits whole, but after a day in the fridge they were soggy and did not transfer the bacon flavor to the dip well enough.  So take that bacon and pulse it in your food processor until it is broken down and tiny flaky.  This fixes the soggy hunk of bacon problem and in such small bits the flavor of that smokey salty bacon really infuses into the sour cream.


This dip is best if it gets to sit in the fridge for an hour to overnight and should keep for at least 2 weeks properly refrigerated.  It has not yet lasted 3 days in my house let alone a week.






Tags: cheese  cheese powder  cooking  recipe 

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