Bacon-Wrapped Potatoes With Queso Blanco Dip

These hearty bites will become your signature party dish. You can keep the queso blanco warm in a

fondue pot or 1-qt. slow cooker. These are hearty, and would be a winner for a tailgate too.

Yield: Makes 8 servings

Total: 1 Hour, 30 Minutes

Ingredients: 

• 2 medium-size red potatoes, cut into 8 wedges each
• 1/2 teaspoon salt
• 16 center-cut bacon slices 
• 1/2 teaspoon pepper
• 1/2 cup diced red onion 
• 1 tablespoon canola oil 
• 1 garlic clove, minced
• 12 ounces queso blanco pasteurized prepared cheese product, cubed
• 1 (8-oz.) block pepper Jack cheese, shredded
• 1/2 cup half-and-half
• 1 (4-oz.) can chopped green chiles
• 1 plum tomato, seeded and diced 
• 1/4 cup chopped fresh cilantro 

Directions:

1. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.

2. Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper.

3. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.

4. Meanwhile, sauté onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat.

5. Combine queso blanco, next 3 ingredients, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals.

6. Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.

Note: We tested with Velveeta Queso Blanco for prepared cheese product.

Southern Living
DECEMBER 2012