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

Title: Bacon Dip W/Homemade Potato Chips
Categories: Pork, Potatoes, Cheese, Vegetables, Chilies
Yield: 12 servings

MMMMM-------------------------BACON DIP------------------------------
6 oz Cream cheese; room temp
3/4 c Sour cream
1/4 c Mayonnaise
1 c Shredded cheddar cheese
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
- w/chilies; drained
1/4 ts Cayenne pepper
Chopped green onions;
- 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

FOR THE 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.

FOR THE 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 2-3" of
oil. Heat over medium heat until temperature reaches
300oF/150oC. (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 6-8 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 300oF/150oC after each batch.

Author: David DuPont

RECIPE FROM: https://spicedblog.com

Uncle Dirty Dave's Archives

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... I prefer the dangerously strong naval rums.
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