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    Chili Potato Dippers


    Source of Recipe


    AAA Recipes Source: Pillsbury Complete Cookbook

    List of Ingredients




    Chili Potato Dippers with Cheddar Jalapeno Dip

    Dippers
    4 medium russet potatoes
    2 tablespoons olive oil or vegetable oil
    1 teaspoon chili powder
    1/2 teaspoon garlic powder

    Cheddar Jalapeno Dip
    1/3 cup sour cream
    1/3 cup mayonnaise or salad dressing
    1/4 cup finely chopped tomato
    1 ounce (1/4 cup) finely shredded extra-sharp Cheddar cheese
    1 to 2 jalapeno chiles, seeded and finely chopped
    2 tablespoons sliced green onions
    Whole peppers for garnish, if desired

    Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray.

    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.

    Bake for 20 to 30 minutes or until tender and golden brown, turning once.

    Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.

    Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired.

    Makes 8 servings (1 1/4 cups dip).

    Recipe
 

 

 

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