MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bacon Dip With Homemade Potato Chips
 Categories: Pork, Potatoes, Cheese, Vegetables, Chilies
      Yield: 12 Servings

MMMMM-------------------------BACON DIP------------------------------
      6 oz Cream cheese;
           - room temperature
    3/4 c  Sour cream
    1/4 c  Mayonnaise
      1 c  Cheddar cheese; shredded
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Kosher salt
    1/2 ts Black pepper
     16 oz Bacon
     10 oz Can Ro*Tel diced tomatoes
           - with chilies; drained
    1/4 ts Cayenne pepper
           Green onions; chopped,
           - for garnish

MMMMM-------------------HOMEMADE POTATO CHIPS------------------------
     16 oz Russet potatoes; rinsed,
           - scrubbed
    1/2 c  White vinegar
           Oil; for frying
      1 ts Kosher salt
    1/2 ts Black pepper

  Bacon Dip:

  Using a large mixing bowl, add cream cheese, sour cream,
  mayonnaise, cheddar cheese, garlic powder, onion powder, salt, and
  pepper; stir until well combined. Cover and refrigerate for 1 hour,
  or until chilled. Meanwhile, cook bacon according to package
  instructions.

  Crumble bacon into bowl with the dip and add diced tomatoes and
  chilies; stir until well combined.

  Serve with tortilla chips, chopped veggies or homemade potato
  chips.

  Homemade Potato Chips:

  Using a mandolin, slice potatoes into 1/8" thick slices; place
  potatoes in a large bowl.

  Cover potatoes with cold water and stir gently; drain water. Rinse
  potatoes until water runs clear.

  Place potatoes in a large bowl. Add vinegar and enough cold water
  to cover. Let stand at room temperature for 1 hour.

  Using a heavy-bottomed pot or a deep fryer, add 2 to 3" of oil.
  Heat over medium heat until temperature reaches 300 F/150 C. If
  using a pot, a candy thermometer is the best way to monitor the
  temperature of the oil.

  Drain potatoes and transfer to a paper-towel lined baking tray. Pat
  potatoes dry with additional paper towels.

  Working in batches, fry potatoes for 6 to 8 minutes, flipping
  occasionally, or until crispy. Note: Avoid the temptation of
  putting too many potatoes in the pot at a time. Overcrowding the
  pot will make the chips take longer to fry, and they will taste
  greasier.

  Using a slotted spoon, transfer chips to a paper-towel lined baking
  tray. Sprinkle the batch of chips with a portion of the salt and
  pepper. Repeat process, allowing oil temperature to return to
  300 F/150 C after each batch.

  Recipe by David DuPont

  Recipe FROM: https://spicedblog.com

  Uncle Dirty Dave's Archives

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