Game Day Provisions 101: Ranch-Style Loaded Potato Dip

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Starters

Ranch-Style Loaded Potato Dip

A hostess can rely on the convenience & versatility of creamy dips to fill in for a variety of needs on game day particularly when a championship game is set to unfold on the gridiron. Savvy starters are some of the most valuable players as they step in at a moments notice to satisfy hungry football fanatics quickly & pair perfectly with crisp, colorful vegetables or crunch time chips. These hard working contenders can be prepared well in advance & make smart use of common ingredients to produce quality taste that’s a cut above the rest. Ranch-Style Loaded Potato Dip starts with the basic fundamentals but looks to the bright notes of citrus juice to freshen this appetizer filled with game day charm. 

Ranch-Style Loaded Baked Potato Dip By Rebecca Gordon Buttermilk Lipstick Tailgating Recipes & Game Day Entertaining Cooking & Baking Tutorials Game Day Tailgating Alabama & Auburn Football Menus Southern Hostess Southern Recipes & Entertaining Pastry Chef Writer Food Stylist Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRanch-Style Loaded Baked Potato Dip
makes 8 servings

Style Points

All of the flavors you love on a baked potato can be found in this zesty 7-layer dip. Arrange strips of cheese over the top to resemble football laces for extra crunch time points.

1 {16-oz} container sour cream
1 {1-oz} packet Ranch salad dressing mix
1 garlic clove, pressed
1 Tbsp fresh lime juice
1 cup shredded sharp Cheddar cheese
6 bacon slices, cooked & crumbled
1/4 cup blue cheese crumbles
2 scallions, sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
Salt & Pepper Potato Chips

Whisk together the sour cream, the dressing mix, the garlic & the lime juice in a small bowl. Spread the mixture into 2 small oval gratin dishes. Layer evenly with the Cheddar, the bacon, the blue cheese, the scallions the parsley & the chives. Chill 1 to 24 hours. Serve with Salt & Pepper Potato Chips or pub-style French fries.

The Extra Point

Spoon the dip over baked potatoes & top with grilled steak for a tasty lunch or dinner.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6

FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Juice Fresh Limes

Limes can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. They are also good for holding the bright color desired when accompanied with foods that have a tendency to change once sliced as in the case for avocados. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the limes in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

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The Technique

 When fresh lime juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lime halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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