Loaded Baked Potato Dip w/ Potato Dippers!

March in my life used to be synonymous with the start of the synchronized swimming season and I honestly never cared about basketball. 

Then, I met and married Frog Prince. 

As our pastor stated this weekend – marriage is 10% compatibility, 90% work.  Part of that 90% work for me was learning to enjoy basketball. 

I believe that was largely helped by living in Green & White territory for 5 years while a grad student at Michigan State University. 

Now, March rolls around and I know what’s coming.  We’re rooting for the Spartans and the Syracuse Orange from here until the end. 

Necessity during March Madness? Good food, of course!  Last year it was Pizza Dip. 

This year, loaded baked potato dip with potato dippers!  Perfect addition to any game. 

Loaded Baked Potato Dip with Potato Dippers – Adapted from BHG

Ingredients

• 6 oz. Neufchatel cream cheese
• 1 heaping cup diced broccoli florets
• 2 T cooked, crumbled bacon
• 1/2 C finely chopped spinach
• 1 T minced onion
• 1/2 C extra sharp cheddar cheese
• 2 T salsa, if desired
• 6-8 Russet potatoes, washed & unpeeled
• Salt & Pepper, to taste
• Olive oil spray

Directions

Cube up the cream cheese and place that into a small crockpot. 

Add in 1 C (heaping) diced, steamed broccoli florets. 

Sprinkle in 1 T minced onion, 1/2 C finely chopped spinach (we used frozen), 2 T crumbled cooked bacon and stir well. 

If desired add in 2 T salsa. 

Turn on the crockpot to low/medium and heat for 1 hour until cream cheese is melted, stirring occasionally. 

Stir in cheddar cheese.  Then, reduce the heat to low or “keep warm”; your cheese dip is ready. 

About 40 minutes before you are ready to enjoy your appetizers, use a mandolin slicer (watch those fingers!) and thinly slice the potatoes lengthwise into thin slices. 

Place the potatoes onto a cookie sheet covered in tinfoil (trust me, they will come off much better on the tinfoil than just the cookie sheet).  Spray the tinfoil with olive oil and then layer the potatoes over the top, watching to make sure there are not overlapping potatoes. 

Spray with olive oil and season with salt and pepper. 

Bake at 450 degrees for 25-35 minutes until potatoes are lightly browned and crunchy. 

Use the potatoes as a dipper for the loaded baked potato dip! 

Go Green!