Chili potato dippers with cheddar jalapeno dip

Yield: 8 Servings

Measure Ingredient
4 mediums Russet potatoes
2 tablespoons Olive or vegetable oil
1 teaspoon Chili powder
½ teaspoon Garlic powder
⅓ cup Sour cream
⅓ cup Mayonnaise
¼ cup Tomato; Finely chopped
¼ cup Extra sharp cheddar cheese; Finely shredded
2 \N Jalapeno chiles; seeded and chopped
2 tablespoons Sliced green onions



1. Heat oven to 450F. 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 on sprayed foil-lined pan.

3. Bake for 20-30 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. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998

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