Thursday, June 25, 2015
This is a savory dip that I served at Bunco and everyone was raving about it. Without even mentioning the recipe a few ladies even commented that they would eat this as a casserole for supper... Little did they know that the original recipe mentioned this fact as well! Super yummy, but make sure you buy sturdy crackers to dip into it!
Loaded Baked Tater Tot Dip
(Recipe found at averiecooks.com via Pinterest)
3 cups tater tots (about 45 whole tater tots), thawed and roughly chopped
1 cup meatballs, crumbled
16 ounces sour cream
2 cups shredded cheese blend, divided
2 teaspoons all-purpose seasoning blend, or to taste (I used Lawrys)
salt and pepper, optional and to taste
Preheat oven to 375 and spray a 9-inch pie dish or similar oven-safe baking dish with cooking spray; set aside. Transfer tater tots to a large mixing bowl. Add the meatballs, sour cream, 1 cup cheese, seasoning blend, salt, pepper, and stir to combine. Transfer mixture to prepared baking dish, smoothing the top lightly with a spatula. Top with remaining 1 cup cheese. Bake for 30 to 35 minutes, or until top is bubbly and golden browned. Serve immediately with crackers, bread, pita chips, pita bread or tortilla chips. Dip can also be made fresh and served like a casserole, but I prefer it as a dip.