1 16 oz. container sour cream
1/2 cup grated cheddar cheese
2 slices bacon
1 heaping cup onion, diced medium
1 teaspoon onion powder
1/2 teaspoon vegetable broth concentrate (soft, not dry. If it’s hard, thin with a 1/2 teaspoon of water)
dash or two of white pepper
salt, to taste
sliced green onion for garnish
- Add the sour cream and cheddar cheese to a medium bowl.
- Cook the bacon in a heavy skillet until browned and crispy. Remove to a cutting board and chop. Add to the bowl.
- Add the onion to the skillet and cook over medium low heat for about 12-15 minutes, stirring frequently, until onion is browned. (You should have at least 1 tablespoon of bacon fat to cook the onion. If you don’t, add a little oil or butter.) Add onion to the bowl along with the onion powder, vegetable broth concentrate, pepper, and salt. Stir thoroughly to make sure the concentrate is distributed. Taste and add more salt or pepper if needed. Serve with potato chips.