- Course Hors D'oeuvres & Appetizers
- Prep. Time 15 mins
- Cooking Time 18 - 23 mins
- Yields 8 servings
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.
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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.)
Preheat oven to 350°F (180°C).
Bake dip, uncovered, for 15 to 20 min or until hot and bubbling around the edges. Stir and sprinkle with remaining Canadian Old 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.
Be sure yogurt and sour cream don’t contain gelatin as they may split when heated.
If desired, reserve some of the bacon and sprinkle on top of the dip before serving for garnish.
For the Adventurous:
Use Canadian Smoked Cheddar or Gouda if it’s available for added depth of flavour. Just be sure it’s not processed cheese – it won’t be the right texture.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons