If you've ever eaten at Granite City before, I hope you have tried their Idaho Nachos with a side of their Granite City Dip. It is a glutenous appetizer that Justin and I used to split as a meal. Now, I've cracked the code and can make a healthier version in the comfort of my own home.
Waffle cut fries are baked until golden brown then topped with shredded cheese, bacon, tomatoes and green onions. And you cannot forget the creamy Granite City dip! You will want to serve this at your next game day event.
Copycat Granite City Idaho Nachos with Granite City Dip
For the nachos:
1 bag waffle cut fries
2 cups shredded 2% cheddar cheese
6 slices cooked center cut bacon, crumbled
2 roma tomatoes, seeded and diced
3-4 green onions, sliced
For the dip:
1 cup light or fat free sour cream
2 tablespoons mayonnaise (I like Hellman's olive oil blend)
2 tablespoons dried parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon curry powder
1/4 teaspoon paprika
Salt & pepper to taste
Preheat your oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray. Layer the fries onto the baking sheet. Bake in the oven for 10-15 minutes or until the fries begin to turn golden brown. Remove from the oven. Top with the cheese, bacon, tomatoes, and green onions. Place back in the oven for an additional 5 minutes to melt the cheese.
While the fries are cooking, combine all of the ingredients for the dip in a small bowl. Stir until incorporated. Serve alongside the fries.