Step 1

In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover for 15 to 20 minutes or until tender; drain.

Step 2

Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Crumble bacon; reserve 1 tablespoon of the crumbled bacon for topping.

Step 3

In a large bowl combine the remaining crumbled bacon, cream cheese spread, 3/4 cup of the cheddar cheese, the sour cream, green onions, and garlic salt. Press cooked potatoes through a ricer* onto the cheese mixture; stir gently to combine. Spoon potato mixture into a 1-1/2- or 2-quart slow cooker. Cover and cook on low-heat setting for about 2 hours or until heated through (160°F).

Step 4

Top dip with the remaining 1/4 cup cheddar cheese and the reserved bacon. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve with potato chips.