Print

Easy Loaded Baked Potato Football Dip (Slow Cooker)

loaded baked potato football dip - featured image
Print Recipe

This creamy, cheesy loaded baked potato dip is made in the slow cooker with frozen hash browns, cream cheese, sour cream, cheddar, and bacon. Perfect for game day or any gathering, it’s a crowd-pleaser that comes together with minimal effort.

Ingredients

Scale
  • 30 oz frozen shredded hash browns
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup cooked bacon, crumbled (about 10 strips)
  • 1/2 cup sliced green onions
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional toppings: extra shredded cheese, more crumbled bacon, sliced jalapeños, or a drizzle of ranch dressing

Instructions

  1. Cook the bacon: In a skillet over medium heat, cook 10 strips of bacon until crispy (about 8-10 minutes). Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside 1/2 cup for the top of the dip.
  2. Soften the cream cheese: Take your cream cheese out of the fridge about 30 minutes before you start. If you forget, microwave it for 10-15 seconds—just don’t overdo it. You want it soft, not melted.
  3. Mix the base: In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined. It should look like a thick, creamy paste.
  4. Add the hash browns and cheese: Add the frozen shredded hash browns (no need to thaw) and 1 1/2 cups of the shredded cheddar cheese to the cream cheese mixture. Stir until everything is evenly coated. The mixture will be thick—that’s normal.
  5. Transfer to the slow cooker: Grease the inside of your slow cooker lightly with non-stick spray or a little butter. Spoon the potato mixture into the slow cooker and spread it out evenly.
  6. Cook low and slow: Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours. You’ll know it’s ready when the edges are bubbly and the center is hot all the way through. Give it a stir halfway through if you can—it helps everything melt evenly.
  7. Add the toppings: Once the dip is hot and creamy, sprinkle the remaining 1/2 cup of cheddar cheese on top. Add the reserved crumbled bacon and sliced green onions. Cover and let it sit for 5 minutes so the cheese melts a bit.
  8. Serve immediately: Set the slow cooker to “Warm” and serve straight from the pot. Pair with tortilla chips, potato wedges, or celery sticks for dipping. Watch it disappear!

Notes

For the creamiest dip, shred your own cheddar cheese instead of using pre-shredded. If the dip looks watery after cooking, leave the lid off for the last 30 minutes to let excess moisture evaporate. This dip can be assembled the night before and stored in the fridge; add 30 minutes to cooking time if starting cold.

Nutrition

Keywords: loaded baked potato dip, football dip, slow cooker dip, game day dip, cheesy potato dip, bacon dip

Find it online: https://sweetstirring.com/easy-loaded-baked-potato-football-dip-slow-cooker/