I don’t know if I have ever talked about tater tots on the blog before. If not, I can’t imagine why not? They are like my #1 fave convenience food. If Cliff is not eating dinner at home, I usually make myself a big tray of tots. I do this more often than I should admit. Clearly, not a well balanced meal. Luckily, I pair my tots with ketchup, which I understand counts as a veggie, so its all good.
Prob my fave scene from Napolean Dynamite:
So, even though I am tot obsessed I wasn’t sure about this recipe when Kelly suggested it. I wasn’t sure if the tots would really shine. Obviously, I had nothing to worry about. Turning my favorite side dish into a dip should have been a no brainer for me. When is adding cheese ever a bad thing? Answer: never. We also added crumbled bacon and green onions to make it a kind of loaded baked potato dip. But made with tots. Seriously yum.
Here is what you’ll need
Combine the yogurt, cheese, garlic, salt, and pepper
Chop the tots
Fold them in
Transfer to a baking dish and top with more cheese
Top with bacon and green onion. Napolean would be proud!
Ingredients
3 cups tater tots, defrosted and roughly chopped
16 ounces plain Greek yogurt
2 cups shredded colby jack cheese, divided
1 clove garlic, chopped
salt
pepper
wheat thins
green onions, chopped for garnish
4 slices bacon, cooked and crumbled for garnish
Directions
Preheat the oven to 375 degrees F. Combine the Greek yogurt, garlic, and 1 1/2 cups shredded cheese. Add a pinch of salt and pepper. Gently fold in the chopped tater tots. Transfer to an approximately 8 x 8 inch oven safe baking dish. Top with remaining cheese and bake for 30 minutes. While it is baking chop the green onions and cook the bacon. Once out of the oven garnish the dip with bacon crumbles and green onions. Serve hot with wheat thins.
Source: Adapted from Love Veggies and Yoga
