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Chili Potato Dippers

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• -- Dippers --
  
• 4 medium russet potatoes
  
• 2 Tbsp olive oil or vegetable oil
  
• 1 tsp chili powder
  
• 1/2 tsp garlic powder
  
• .
  
• -- Cheddar Jalapeno 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 jalapeno chiles, seeded and finely chopped
  
• 2 Tbsp sliced green onions
  
• .
  
• Whole peppers for garnish, if desired
  






Instructions



1. Heat oven to 450 degrees (F). Line a 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 for 20 to 30 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.
   
   
5. Serve potato dippers with cheddar jalapeno dip; garnish with whole peppers, if desired.
   
   Makes 8 servings (1-1/4 cups dip).