Search thousands of recipes reviewed by home cooks like you.

Baked Potato Dip II

Baked Potato Dip II

  • Prep

  • Ready In

Luanne A.

Excellent dip that combines everything you'd like on a baked potato and then some!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet


  1. Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.
Rate recipe

Your rating



Sarah Jo

I used my own homemade dry ranch dressing mix and upped the onions. I also splurged and used real bacon, a half pound that I cooked to a crisp and crumbled. The cheese I used was sharp cheddar. I threw this together early this morning and let it set most of the day until I got home from work, my husband and I have eaten most of it--there's nothing left for Christmas. Whoops. We loved it!


Yes Margo, it is a dip, hence the name Baked Potato Dip.


This is good! I tried to reduce fat and calories by using light sour cream, light cream cheese and 2% sharp cheddar; I didn't feel like the flavor of the dip was compromised. I used the entire container of sour cream instead of the 8oz called for in the recipe. The flavor of bacon was good, but not over-powering, using real bacon pieces (found by the salad dressing at the grocery store). I served Ritz reduced fat crackers along with veggies (red pepper, carrots and celery). A super easy recipe AND good?!? It's a keeper in my book :)PS- Even better after it sits overnight!