Remove to chipotle peppers from the can and dice into 1/4 inch pieces. In a mixing bowl, blend the sour cream, ranch seasoning mix, and peppers together. Cook the bacon until crispy, then drain on paper towels. Chop up the bacon into small pieces and reserve a small amount for garnish. Mix the chopped bacon into the sour cream mixture. Place in refrigerator for at least an hour to allow flavors to meld together.
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|Serving Size: 1 Serving (637g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1058 (84%)|
|Amt Per Serving||% DV|
|Total Fat 117.5g||157 %|
|Saturated Fat 54.8g||274 %|
|Monounsaturated Fat 43.6g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 271.5mg||84 %|
|Sodium 2080.4mg||72 %|
|Potassium 959.5mg||25 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 21.2g|
|Protein 29.9g||43 %|
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Calories per serving: 1262
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