Fall has arrived. The leaves are turning a golden color along with a subtle crispness in the air and the days are getting shorter. Pumpkins and mums adorn porches across
America. Halloween is around the corner. Christmas decorations are up for sale already
at many retail establishments. How did 2012 fly by so quickly?
The time has arrived for the Secret Recipe Club big reveal for group C. If you are not familiar with the Secret Recipe Club, let me quickly share with you the premise. It is an online cooking club where once a month food bloggers are secretly matched with another member to select a recipe from that blog. They choose a favorite recipe to make and everyone puts up the post on Monday morning at the same time for the big reveal. It is fun to explore other blogs, select a favorite recipe and put your own spin on it. If you are interested in joining in on the fun, simply click here.
For October, I was paired with Julie from Julie’s Eats andTreats. Julie, her hubby Jason and official taste tester and their new baby live in
Julie started her blog in 2010 as a method of sharing her love of cooking with
friends and family. Her creative juices
are quenched with her blog and she is constantly updating her blog as her
thirst for learning new things continues.
Julie’s recipes are simple yet packed full of flavor. I can only imagine that her hubby probably
eats really well along with her friends and family.
After browsing through her vast array of tasty recipes, one recipe kept haunting me and I knew I needed to try it. The name alone – “Crack Dip” caught my eye and peaked my curiosity to know what is in this crack dip. Not only is it one of her most popular posts, I knew it had to be delicious. I changed the ingredients slightly by cooking some Apple wood Smoked Bacon to use instead of bacon bits. In addition, I used white cheddar cheese and added finely minced green onions for an added pop of flavor.
Instead of serving store bought potato chips, I opted to make handmade potato chips that are oven fried. They could not have been easier to make and the taste was remarkable. This dip is a perfect weekend snack to enjoy while watching your favorite television show, sports game or movie during a cool autumn day. Thank you Julie for a wonderful dip recipe!
Bacon & White Cheddar Ranch Dip (a.k.a. – Crack Dip) + Handmade Potato Chips
16 oz. Sour Cream
1 Packet Ranch Dressing Mix
6 Slices Apple wood Smoked Bacon, cooked crisp and cut into small pieces
1 Cup White Cheddar Cheese, shredded
½ Cup Green onions, finely minced
Add all of the above ingredients to a medium sized bowl and mix well. Let rest in the refrigerator for at least one hour to develop the flavors.
Handmade Potato Chips
Makes about 30 to 35 chips per potato
1 Large Russet Potato
1/4 Cup Olive oil
Heat oven to 425 degrees
Rinse the russet potato. Use a mandolin to cut the potato into thin slices. Add to a bowl of cold water and then dry with a paper towel. Use a non-stick baking sheet. In a bowl add about ¼ cup olive oil. After the potato slice has been rinsed in the water bath and dried, dip in the olive oil and lightly coat with olive oil. Using your fingers, push away excess olive oil, then lay onto the non-stick baking sheet. Be careful to have each slice not touch. Once the sheet is filled, back for 10 to 15 minutes or until golden brown. Halfway through the cooking process flip the potatoes for even cooking. Remove onto a paper towel and sprinkle with salt.