16 oz sour cream (I used half greek yogurt and half fat free sour cream)
1 lb bacon
8 oz sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with potato chips or pretzel crisps.
As you know, I'm a huge proponent of greek yogurt lately and this was one of the first recipes that I tried to substitute it for sour cream. I couldn't even tell the difference and would probably sub the whole amount in the future! It's so much better for you...
If I were to make this again, I would use a little more bacon (I think the issue here was Main Man stealing pieces as I cooked them), I would use a little more chives (I didn't have a whole 1/3 cup on hand), and I would use a little less shredded cheese. Sharp cheddar is pretty strong tasting so the flavor was there but it just made the dip very thick. It would break off the chips as you attempted to get a good solid dip of it...not fun. The taste here was good, it was the consistency that needed work...