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Loaded Baked Potato Dip

"Any decent Big Game snack table has to have a few substantial dips, and this loaded baked potato dip, with its three pounds of bacon, is nothing if not substantial. It's also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think this will pair nicely with something cheap, domestic, and in a can."

Ingredients :

3 pounds bacon, cut into 1/2-inch pieces
6 cups sour cream
1/2 pound shredded extra-sharp Cheddar cheese
1 cup chopped green onion
1 pinch cayenne pepper
freshly ground black pepper to taste
1/4 cup sour cream, or as needed
1 1/2 cups chopped green onion, green parts only, or more as needed

Instructions :

Prep : 20M	Cook : 48M	Ready in : 1H30M

Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned and crisp, about 10 minutes. Pour bacon into a colander set over a bowl to drain and cool to room temperature; finely chop cooled bacon.
Stir 6 cups sour cream, Cheddar cheese, 1 cup chopped green onion, cayenne pepper, and black pepper together in a large bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
Spread sour cream mixture into a football shape in the center of a serving platter. Spread bacon over the top to resemble the outside of a football.
Place 1/4 cup sour cream in a piping bag; pipe 1 line on each end of the "football" and 1 set of "laces" down the center of the "football". Spread 1 1/2 cups chopped green onion around the "football" to resemble "grass".