CHILI POTATO DIPPERS WITH CHEDDER JALAPEÑO DIP

By AuntieGooper

Ingredients

• Dippers
• 4 medium russet potatoes
• 2 tablespoons olive or vegetable oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Chedder Jalapeño Dip
• 1/3 cup sour cream
• 1/3 cup mayonnaise or salad dressing
• 1/4 cup finely chopped tomato
• 1 oz. (1/4 cup) finely shredded extra-sharp cheddar cheese
• 1 to 2 jalapeño chiles, seeded, finely chopped
• 2 tablespoons sliced green onions

Preparation

Step 1

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.