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 |
DIPPERS
CHEDDAR JALAPENO DIP
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