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

     Title: Bacon Dip With Homemade Potato Chips
Categories: Pork, Potatoes, Cheese, Vegetables, Chilies
     Yield: 12 Servings

MMMMM-------------------------BACON DIP------------------------------
     6 oz Cream cheese;
          - room temperature
   3/4 c  Sour cream
   1/4 c  Mayonnaise
     1 c  Cheddar cheese; shredded
   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
          - with chilies; drained
   1/4 ts Cayenne pepper
          Green onions; chopped,
          - for 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

 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.

 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 to 3" of oil.
 Heat over medium heat until temperature reaches 300 F/150 C. 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 to 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
 300 F/150 C after each batch.

 Recipe by David DuPont

 Recipe FROM: https://spicedblog.com

 Uncle Dirty Dave's Archives

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