Subj : 3/23 Nat Chip & Dip Day 3
To   : All
From : Dave Drum
Date : Fri Mar 22 2024 16:42:00

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

MMMMM

... I prefer the dangerously strong naval rums.
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