Our loaded baked potato dip takes all of your favorite potato toppings: bacon, shredded cheese, and chives, and combines them in a rich and creamy dip. We took things up a notch by mixing caramelized onions and cornichons into the dip for a flavor upgrade you didn’t know you needed.
This dip takes only 20 minutes to make and is the perfect pairing for everything from french fries and pretzels to pepper wedges and cucumber rounds. To serve a crowd, we like adding this to a giant snack board along with fried pickle dip and beer cheese. Just don’t forget our favorite dipper for this loaded dip, which includes everything but the potato: potato chips!
How to Make Baked Potato Dip
Ingredients
Process
- Place a pan over medium-low heat. Add oil, followed by diced onion. Caramelize onions, stirring occasionally, about 12 to 15 minutes. Stir in grated garlic and continue to cook for 1 minute. Remove from heat and set aside to slightly cool.
- In a mixing bowl, combine Greek yogurt, kewpie, caramelized onions, cornichons, crumbled bacon, and finely shredded cheddar. Season with salt and pepper.
- Fold together until combined.
- Top with sliced chives and serve.
Tips for Success
- If the heat is too high when cooking your onions, they’ll brown instead of caramelize. Lower heat helps bring out the sugars, making the onions soft as they brown instead of crispy.
- Dice the cornichons finely and grate, or finely mince, the garlic so that their flavor disperses throughout the dip.
- You can serve this dip chilled or slightly at room temperature.
What to Serve with Our Baked Potato Dip
- Potato wedges, french fries, or waffle fries
- Potato chips or corn chips
- Crudités like pepper strips, cucumber rounds, carrot sticks, cherry tomatoes, radishes, jicama sticks
- Crackers
- Crostini
- Pita chips
- Garlic bread
Storing Instructions and Tips
Store leftovers in an airtight container for up to 3 days. This dip is also perfect for making a day or two ahead of time. As it sits, the ingredients combine and create a more intense flavor profile.
Variations
- Make it spicy by adding a diced jalapeno pepper or a sprinkle of red chili flakes or cayenne pepper to taste.
- Swap finely shredded cheddar for smoked cheddar, pepper jack, Gouda, or even blue cheese to change the flavor.
- For a vegetarian baked potato dip, leave out the bacon.
- Add diced green pepper or mushroom to the onions as they caramelize for added vegetables.
- Top the dip with a swirl of BBQ sauce, hot sauce, or buffalo sauce for an extra burst of flavor.
More Delicious Dip Recipes You Will Love
Baked Potato Dip
INGREDIENTS
- 1 1/2 tablespoons olive oil
- 1 small sweet onion diced
- 1 garlic clove
- 1 1/3 cups Greek Yogurt
- 1/2 cup Kewpie mayonnaise (American mayonnaise is fine)
- 2/3 cup finely diced cornichons (15-20)
- 2/3 cup finely shredded cheddar
- 2 strips cooked and crumbled bacon
- salt and pepper to taste
garnish
- 3 1/2 tablespoons thinly sliced chives
INSTRUCTIONS
- Place a pan over medium-low heat. Add oil, followed by diced onion. Caramelize onions, stirring occasionally, about 12 to 15 minutes.
- Stir in grated garlic and continue tocook for 1 minute. Remove from heat and set aside to slightly cool.
- In a mixing bowl combine Greek yogurt, kewpie, caramelized onions, cornichons, crumbled bacon, and finely shredded cheddar. Season with salt and pepper.
- Fold together until combined.
- Top with sliced chives and serve.
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Absolutely delicious and so simple to make. A great variation to onion dip. Thank you for a delicious recipe
Delicious! I made this for my superbowl menu and it was probably my favorite dish. Only thing I did different was I used 3 slices of bacon so I had enough to sprinkle on top before serving. Seriously so good – I will definitely be adding it to my list of things to make/bring for company.
This dip was insanely good! Definitely a keeper!
Absolutely delicious! Made this the day it was published and have thought about it nonstop since. Why is it so good?? Will be adding this to my regular dip rotation. Thank you!