Bacon Buttermilk Dip
Author:
Ingredients
- 8 oz Sour Cream
- 1/3 cup mayonnaise
- 1/3 cup buttermilk
- ½ cup chopped scallions
- 2 tablespoons chopped chives
- 1 tablespoon chopped shallots
- 2 teaspoons red wine vinegar
- 1 teaspoon chopped garlic
- ½ teaspoon Dijon mustard
- ½ teaspoon Tabasco
- ½ teaspoon Worcestershire
- ½ teaspoon salt
- ¼ teaspoon coarse ground pepper
- 8 strips cooked bacon, finely chopped, or ground in food processor
Instructions
- In a medium sized bowl, mix all of the ingredients together until a smooth and creamy dip has formed. Serve immediately or cover and refrigerate until ready to eat. Serve with or on top of baked potato wedges.
Baked Potato Wedges
Author:
Ingredients
- 1 (5lb) bag russet potatoes, washed
- 1/3 cup Olive Oil
- 1 teaspoon salt
- ½ teaspoon coarse ground pepper
Instructions
- Cut potatoes in half and then into wedges. In a large bowl, coat wedges in oil, salt. And pepper. Spread the coated potatoes in a single layer on 2 baking sheets. Bake at 400F for 45-60 minutes, flipping wedges halfway through.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis
These look crave-able! Such a great version of a fry!
These look so amazing. I just love potatoes, not one of those gals afraid of carbs or taters. I really want to try out that dip. That’s a cool idea for the wedges, something a little different than our usual ketchup or sriracha.
It was really nice to meet you the other day on G+, albeit virtually. You gave such great advice.