Chili Potato Dippers with Cheddar Jalapeno Dip

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

Ingredients

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

Instructions

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 a 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.

Attribution

Pillsbury Complete Cookbook