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Preparation Time : 45
Cook Time : 120
Total Time : 165
1cup sour cream
8ounces cream cheese
1⁄4 cup chives
1 1⁄2 teaspoons salt
1⁄2 teaspoon pepper
2 garlic cloves, minced
1 1⁄2 teaspoons onion powder
1pinch marjoram (optional)
1⁄2-1cup thinly sliced green onion
bacon bits or 2 slices cooked crumpled bacon
Boil potatoes until tender.
Beat softened cream cheese and sour cream in mixing bowl.
Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
Add garlic, green onions, and marjoram and beat until well-mixed.
Pour into either casserole dish or crockpot.
Dot with additional butter and sprinkle with paprika.
Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
Sprinkle with Bacon Bits or crumpled bacon just before serving.
NOTE: Can be refrigerated overnight in either casserole dish or crockpot.
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