CHILI POTATO DIPPERS WITH CHEDDER JALAPEÑO DIP

CHILI POTATO DIPPERS WITH CHEDDER JALAPEÑO DIP

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Dippers

  • 4

    medium russet potatoes

  • 2

    tablespoons olive or vegetable oil

  • 1

    teaspoon chili powder

  • ½

    teaspoon garlic powder

  • Chedder Jalapeño Dip

  • cup sour cream

  • cup mayonnaise or salad dressing

  • ¼

    cup finely chopped tomato

  • 1

    oz. (¼ cup) finely shredded extra-sharp cheddar cheese

  • 1 to 2

    jalapeño chiles, seeded, finely chopped

  • 2

    tablespoons sliced green onions

Directions

1. Heat oven to 450°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. 2. Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan. 3. Bake at 450°F for 20 to 44 minutes or until tender and golden brown, turning once. 4. Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.


Nutrition

Facebook Conversations