Baked Potato Dip II - Review by Aryn H
I made this exactly as written initially, it was too thick as a dip for a fragile potato chip so I added a bit more sour cream to make it more spreadable. I let it sit for over a day before serving it thinking it would give it great flavor.. It was just okay, maybe if you were to fry up real bacon it would taste a little better. I almost wonder if it would be better hot because of the cheeses in it. If I were to make it again I would probably add some fresh garlic and real bacon then I would try baking it in the oven for a half hour and see if that helps the consistency and flavor.
A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.