• Start by preheating your oven to 375°F.

For the Dip:

• Cook the bacon in a skillet over medium heat until it becomes crispy, which takes around 8 minutes. Once done, place it on a plate lined with paper towels to drain the excess grease.
• Add the smashed garlic and 2/3 cup of olive oil to the same skillet, including the bacon drippings. Lower the heat to medium-low and stir occasionally until the garlic turns golden brown, approximately 7 minutes. Remove from heat and allow it to cool slightly.
• In the meantime, peel the potatoes and slice the skins into thin strips for extra crispness. In a small bowl, toss the strips with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and some freshly cracked pepper. Spread them in a single layer on a rimmed baking sheet and bake for around 15 minutes, flipping once, until they are golden and crispy.
• Cut the peeled potatoes into 1-inch chunks and place them in a saucepan filled with cold water, ensuring the water level is about 2 inches above the potatoes. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender, which will take around 15 to 20 minutes. Drain and let them cool slightly.
• Using a ricer or a potato masher, process the potatoes into a smooth texture in a mixing bowl.
• In a food processor, combine the garlic and oil mixture and blend until smooth. Then add the mashed potatoes, white wine vinegar, 1/3 cup of water, 1/2 teaspoon of salt, and freshly cracked pepper. Pulse until it reaches a creamy consistency but avoid over-processing. If needed, you can incorporate up to 3 tablespoons more water for a softer texture. Adjust with additional salt and pepper according to taste.
• Transfer the dip to a serving bowl and layer it with sour cream. Top with crumbled bacon, shredded cheddar cheese, crispy potato skins, and sliced scallions. Serve warm or at room temperature with potato chips, red bell pepper sticks, and celery for dipping. Enjoy!