Baked Potato Dip

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Delicious and simple appetizer -- a loaded baked potato dip. All of your favorite baked potato toppings in appetizer form

A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you’d load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What’s not to love?!

Try some other favorite appetizers like this cheese ball recipe or 7 layer bean dip.

Overhead, close-up view of Baked Potato Dip, surrounded by potato chips and celery sticks.

Baked Potato Dip

Even with my handy shortcut of making a baked potato in half the time it usually takes, baked potatoes still take a good amount of time to prepare.

But this dip? This dip can satisfy your cravings for a fully loaded baked potato in a fraction of the time! This baked potato dip is incredibly addictive, it’s loaded with flavor and it’s a hit whenever I serve it at a party or gathering — people are always asking for the recipe. 

Process shots: soften the cream cheese; add ranch seasoning and sour cream; add seasonings, cheese, bacon, green onions and jalapeño; stir gently; serve.

Recipe shortcuts

As I mentioned, this dip is meant to be quick and easy, and below are some of the ways to make it as easy as possible.

  • Ranch seasoning mix: Instead of calling out a long list of spices, we use a packet instead. I highly recommend Hidden Valley® Ranch seasoning packets; in my experience they have the best flavor (not sponsored).
  • Pre-cooked bacon: To save loads of time, use pre-cooked bacon in this dip. Alternatively, you can bake the bacon which is a lot less messy.
  • Use a food processor to grate the cheese: We love freshly grated cheese, but it can be time-consuming to grate. If you have a food processor, use the cheese grater attachment to grate up a block in no time at all.

QUICK TIP

Don’t prepare the seasoning packet according to the directions; just use the straight powder for this recipe!

Baked Potato Dip tips

  • Soften the cream cheese. The cream cheese needs to be sufficiently softened to mix well with the other ingredients. To soften it quickly: place unwrapped cream cheese block on a microwave safe plate. Microwave for 15 to 20 seconds, remove it from the microwave, flip it over, and microwave for another 10 seconds if needed.
  • Adjust the jalapeño. If you aren’t a fan of spicy flavors, either omit or reduce the amount of jalapeños added. And if you love heat, feel free to increase the amount.
  • Serve with a table knife by the side. Baked Potato Dip is thick and potato chips can break easily, so it’s a lot easier to scoop from the dip onto the chip.
  • Use an electric hand mixer to ensure an even texture throughout and easy mixing. That said, this can also be mixed by hand. Make sure the cream cheese has been thoroughly softened and mix with a wooden spoon until everything is smooth and thoroughly combined.
  • Note that this dip is fairly salty. Between the ranch dip, bacon, and potato chips there is a good amount of salt. If you are sensitive to salt, I would recommend this pistachio crusted cheese ball instead.

Overhead view of a hand dipping a pretzel into a bowl of Baked Potato Dip.

Baked Potato Dip storage

Baked Potato Dip is a great candidate for being made in advance. As it sits in the fridge, the flavors intensify and the dip becomes even more flavorful. I like making it at least an hour before serving. That said, it is great right away too.

Because of all the dairy in this recipe, Baked Potato Dip shouldn’t sit out of the fridge longer than 2 hours.

More easy appetizers

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Loaded Baked Potato Dip

5 from 1 vote
A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?!
Print Recipe

Loaded Baked Potato Dip

5 from 1 vote
A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?!
Course Appetizer, Snack
Cuisine American
Keyword baked potato dip
Prep Time 15 minutes
Chilling Time (Optional) 1 hour
Total Time 1 hour 15 minutes
Servings 8 -10 appetizer servings
Calories 213kcal
Cost $4.25

Ingredients

  • 5 strips center-cut bacon (or already cooked bacon for quick prep time!)
  • 1 small jalapeño pepper finely chopped, optional
  • 1 package (8 ounces) full-fat cream cheese
  • 1 cup (240g) sour cream
  • 1 package (1 ounce) ranch seasoning and dressing mix, dry (do not prepare)
  • 1 and 1/2 cups (137g) extra sharp Cheddar cheese, freshly grated
  • 1/4 cup (9g) green onions thinly sliced
  • 1/2 teaspoon freshly cracked pepper

What to dip in it:

  • Thick potato chips with ridges and/or pretzel crisps
  • Celery sticks

Instructions

  • BACON: In a skillet over medium heat, cook the bacon strips until crispy. Alternatively, use pre-cooked bacon and follow package directions to heat. Another option is to bake the bacon. Drain bacon on a paper towel-lined plate and dab off any additional grease. Coarsely chop and set aside.
  • JALAPENO: Remove the seeds and finely chop the jalapeño.
  • CREAM CHEESE: Place unwrapped cream cheese block on a microwave-safe plate. Microwave for 15 to 20 seconds and then remove, flip it over and microwave for another 10 seconds if needed.
  • BEAT: Using an electric hand mixer, beat the softened cream cheese until smooth. Mix in the sour cream and the DRY ranch mix (do not prepare the mix.) Gently stir in the grated Cheddar cheese, green onions, diced jalapeño, and freshly cracked pepper. You can also stir in the bacon here (it will soften) or top the dip with it if you'd like it to remain crisp.
  • CHILL: If you have time, chill the dip for an hour or so before serving. It's great right away and even better after being chilled.
  • SERVE: Place dip in a bowl and serve with your favorite sturdy potato chips. Serve dip with a table knife by the side; since the dip is thick and breaks the chips easily, it's easier to scoop from the dip with a knife. Pretzel crisps and celery sticks are also great in this dip.
  • STORAGE: Refrigerate any leftovers, tightly covered, for up to 1 week. This dip shouldn't stand at room temperature for more than 2 hours because of all the dairy in it.

Recipe Notes

This dip is fairly salty. Between the ranch dip, bacon, and potato chips, there is a good amount of salt -- just a heads up if you are sensitive to salt or watching sodium intake.

Nutrition Facts

Serving: 1serving | Calories: 213kcal | Carbohydrates: 3.6g | Protein: 8.5g | Fat: 18.4g | Cholesterol: 45.5mg | Sodium: 497.8mg | Fiber: 0.3g | Sugar: 1.1g

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