Loaded Potato Chip Dip

IndyCar Series driver Gabby Chaves contributed this easy dip to the cookbook “Brickyard to Backyard.” (Photo: Stacy Able/Clabber Girl)

Makes 4 to 6 servings

2 cups sour cream

1 package (8 ounces) cream cheese, room temperature 2 cups shredded cheddar cheese

1⁄2 pound bacon, cooked and chopped

Potato chips for serving

Preheat oven to 450 degrees.

In a medium bowl, mix together sour cream and cream cheese until completely blended. Using a rubber spatula, fold the cheddar cheese and bacon into the cream cheese and sour cream. Spoon the mixture into a medium-size casserole dish. Bake at 450 degrees for 20 minutes or until dip begins to bubble. Serve with potato chips.

For a tailgate: Remove hot dip from oven, cover with a lid, wrap in a towel and pack into an insulated container.

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STACY ABLE Loaded Potato Chip Dip is packed with bacon and cheese.