Making the perfect appetizer: Bacon wrapped tater tots with spicy sour cream dip

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It’s winter, cold outside and all the Christmas is fun over – have I mentioned before how much I dislike the month of January? The stark, dead lull of January has been taking it’s toll on me, so I decided it was time to get some something exciting kicking in the kitchen, and what better to make than game-time finger foods!

I’ve seen a few different bacon wrapped potato bites via pinterest, and I always meant to try them. I put a fun twist on it by saving myself some time peeling potatoes by using frozen tater tots. Trust me, these work like a dream – bacon and tater tots go together like mac n cheese!

I decided that I would spice up my sour cream dip using El Yucateco hot sauce that I found at my local Fiesta grocery store. Sometimes I like to visit there and find all the special latino brands you don’t find in the other stores. Turns out if you buy 2 Coca-cola products & 2 El Yucateco products you can get $2 off your deli meat order.

I like to get all my ingredients together before I begin making something. I made the dip first because it’s best served chilled and it needs time in the fridge while the bacon tots are cooking.

Using 1 cup of sour cream, 2 tablespoons of El Yucateco hot sauce, a handful of chopped cilantro, a squeeze of 1/2 a lime and salt & pepper to taste.  Mix together and chill while your prepare your tots. Be sure to start pre-heating the oven to 425F.

I used 1 pkg of bacon and sliced it in the middle. One frozen tot at a time, I rolled up the bacon strip around it and set it on my baking sheet. Easy peasy!

Pop these in the oven and bake for 25-30 minutes or until desired crispyness. I don’t like my bacon chewy, so I left mine in there closer to 30 min.

While that was in the oven, It was time for a cold cherry coke made with Coca-Cola. All you need is a little grenadine syrup and ice and you have sweet, refreshing goodness.

Now for the taste test… Simply divine!

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