Loaded Baked Potato Dip with Cottage Cheese combines smooth, blended cottage cheese with your favorite loaded baked potato toppings. Elevate this dip with hot, crispy waffle fries. They are sturdy enough for scooping and provide the potato component that completes the baked potato experience.
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Quick Look at the Recipe
- Prep time for dip: 5 minutes
- Cook time for waffle fries: According to package directions (about 20 minutes)
- Servings: 10
- Difficulty level: Easy
- Make-ahead friendly: Yes. It benefits from chilling before serving, making it an easy party or game-day appetizer
Ingredients - Here's What You'll Need for the Dip
- Cheeses: The sour cream provides the familiar loaded baked potato tang. Once the cottage cheese is processed with the sour cream, it becomes smooth and creamy. Extra-sharp cheddar tops the trio.
- Bacon and chives: Crispy bacon and chives complement the creaminess of the dip.
- Seasonings: Hot sauce and pepper add flavor without making the dip noticeably hot
How to Make the Dip: Step-by-Step
- Creamy base: Add the cottage cheese, sour cream, hot sauce, and pepper to a food processor. Process until completely smooth, about 30 seconds.
- Loaded potato ingredients: Transfer the creamy mixture to a bowl. Set aside a small amount of the shredded cheddar, bacon, and chives for garnishing the finished dip. Fold in the rest to the creamy mixture.
- Chill: Cover and refrigerate the dip for at least 30 minutes to let the flavors meld and the dip firm up slightly.
- Garnish and serve: Spoon the dip into a serving bowl, then top with the reserved cheddar, bacon, and chives. Cook the waffle fries according to the package directions until nicely crisp, and serve them hot with the chilled dip.
With creamy cottage cheese and sour cream, extra-sharp cheddar, crispy bacon, fresh chives, and hot waffle fries, this Loaded Baked Potato Dip turns familiar baked potato flavors into an easy party appetizer. It's simple enough for game day but substantial enough for any casual gathering. Yum!
PudgeFactor's Test Kitchen Tips
- I originally considered adding dry Ranch seasoning to the dip because it pairs well with bacon, cheddar cheese, and potatoes. I decided not to add the seasoning, and I'm glad I did. The finished dip had plenty of flavor, focusing on a loaded baked potato rather than a bacon-cheddar Ranch dip.
- I intentionally finely shredded the cheddar cheese so the smaller shreds would disperse throughout the creamy base rather than forming long strands. This provided a more cohesive dip, with no interference in scooping.
- One of my favorite things about this dip was the contrast between the cold dip and hot waffle fries.
- I had some leftover dip and used it the next day as a topping for baked potatoes. Delicious!
In Case You Were Wondering
No. In the finished dip, the cottage cheese blended with the sour cream forms the creamy base and doesn't taste or feel like traditional cottage cheese.
Waffle fries provide the potato element in the loaded baked potato theme, and their lattice shape makes them ideal for scooping up the thick dip. They are also sturdy enough to hold a generous amount without breaking easily.
Absolutely. I would use a sturdy, ruffle-type potato chip.
Yes. However, I prefer freshly shredded cheddar for two reasons. First, it has a softer texture and incorporates more readily into the dip. Second, the finer shred works particularly well in the dip.
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Loaded Baked Potato Dip with Cottage Cheese
Equipment
- Food Processor
- medium bowl
- Silicone Spatula
- Dish for serving
Ingredients
- 1 cup (8 ounces, 227 grams) full-fat cottage cheese (4%)
- 1 cup (8 ounces, 227 grams) sour cream (See Tip 1)
- 1 teaspoon (5 ml) hot sauce
- ¼ teaspoon freshly ground black pepper
- 1 cup (4 ounces, 113 grams) extra-sharp cheddar cheese, finely shredded and divided (See Tip 2)
- 6 slices bacon, cooked and crumbled, divided (about ½ cup, 1.5 ounces, 43 grams)
- 3 tablespoons finely chopped fresh chives, divided (about 0.3 ounces, 8.5 grams)
- Frozen waffle fries, cooked according to package directions for serving
Instructions
- Add the cottage cheese, sour cream, hot sauce, and pepper to a food processor bowl. Process until completely smooth, scraping down the bowl as needed, about 30 seconds.
- Reserve about 2 tablespoons each of the cheddar cheese and bacon, plus 1 teaspoon of chives, for garnish. Fold the remaining cheddar, bacon, and chives into the cottage cheese mixture.
- Cover and refrigerate for at least 30 minutes. Taste and adjust seasoning as needed. (See Tip 3)
- Transfer to a serving bowl and garnish with the reserved cheddar, bacon, and chives.
- Cook the waffle fries until hot and crisp and serve immediately with the chilled dip.
- Yield: About 2 ½ cups
Video
Tips/Notes
- I used full-fat sour cream, but you can substitute low-fat sour cream.
- It's preferable if you shred your own cheese into fine shreds rather than using pre-shredded. The cheese will blend better and provide a better dipping experience.
- I didn't think that it was necessary to add salt. However, taste the dip and adjust to your preferences.
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