There is something mighty comforting about a hot skillet dip set right in the middle of the table, especially one that tastes like a loaded baked potato in every creamy, cheesy bite. This Southern 4-ingredient loaded potato dip is the kind of easy crowd-pleaser folks in my part of the world have always loved for church suppers, ball games, and backyard picnics, because it comes together fast, bakes up bubbling and golden, and disappears before the skillet has time to cool.
Serve this dip hot with sturdy potato chips, toasted baguette slices, buttery crackers, or crisp celery for a little balance. If you are putting out a whole spread, it sits nicely beside smoked sausages, fried chicken tenders, burgers off the grill, or a simple plate of fresh tomato wedges and pickles to cut through the richness.
Southern 4-Ingredient Loaded Potato Dip
Servings: 8
Ingredients
1 package (8 ounces) cream cheese, softened
1 container (16 ounces) sour cream
1 package (20 ounces) refrigerated shredded hash brown potatoes, thawed
2 cups shredded sharp cheddar cheese
Directions
1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a small cast iron skillet or baking dish.
2. In a large mixing bowl, stir together the softened cream cheese and sour cream until smooth.
3. Fold in the hash brown potatoes and 1 1/2 cups of the shredded cheddar cheese, mixing until everything is well combined.
4. Spread the mixture evenly into the prepared skillet and sprinkle the remaining 1/2 cup cheddar over the top.
5. Bake for 30 to 35 minutes, until the dip is hot and bubbling around the edges and the cheese on top is melted and lightly golden. Let it stand for 5 minutes before serving.
Variations & Tips
For extra loaded flavor: If you do not mind stepping past the 4-ingredient promise, stir in a handful of cooked crumbled bacon and a spoonful of sliced green onions before baking. It gives the dip that steakhouse baked potato taste folks always seem to hover around.
For a smoother texture: Let the cream cheese soften fully before mixing so it blends easily with the sour cream. If it is still chilly, you can microwave it for a few seconds to take the stiffness out and save yourself a lumpy dip.
For make-ahead ease: Mix the dip a day ahead, cover it, and keep it in the refrigerator. When you are ready to bake, let the skillet sit on the counter for about 20 minutes so it warms up a bit and bakes more evenly.
For crispier edges: A cast iron skillet really does the best job here. It holds heat beautifully and gives you those browned, bubbling edges that everybody sneaks a spoonful of first.
For serving a crowd: Double the recipe and bake it in a 9-by-13-inch dish. Just add a few extra minutes to the baking time and watch for that hot, bubbly center before carrying it out to the table.