Chili Potato Dippers with Cheddar Jalapeno Dip



  • 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


  1. Heat oven to 450 degrees F. Line a 15 x 10 x 1-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.

Yield: 8 servings (1 1/4 cups dip)

Source: Pillsbury Complete Cookbook

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