Appetizer Recipes
Chili Potato Dippers with Cheddar Jalapeño Dip
Seasoned with chili and garlic powders, potato wedges are served alongside a creamy, zesty dip.
Prep: 15 min | Total: 40 min | Yield: 8 servings
Ingredients
Chili Potato Dippers
- 4 medium russet potatoes
- 2 tablespoons olive or vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
Cheddar Jalapeño Dip
- 1/3 cup sour cream
- 1/3 cup mayonnaise or salad dressing
- 1/4 cup finely chopped tomato
- 1/4 cup finely shredded sharp Cheddar cheese (1 ounce)
- 1 to 2 jalapeño chiles, seeded, finely chopped*
- 2 tablespoons sliced green onions
Instructions
- Heat oven to 450 degrees F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray.
- Cut potatoes into thin wedges.
- In a large bowl, mix potatoes, oil, chili powder and garlic powder; toss to coat. Place in pan.
- Bake for 25 to 30 minutes or until tender and golden brown, turning once.
- Meanwhile, in medium bowl, mix all dip ingredients except onions.
- Sprinkle onions on top of dip.
- Serve these dippers with a fork for easy eating.
Notes
* Always wear rubber gloves when cutting up chiles, so the oils in the chiles won't irritate your skin. In addition, avoid touching your face!
Nutrition
Per serving: Calories 220 Calories from Fat 130 Total Fat 14g Saturated Fat 3 1/2g Trans Fat 0g Cholesterol 15mg Sodium 95mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 2g Protein 3g
% Daily Value: Vitamin A 8% Vitamin C8 % Calcium 4% Iron 6%
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat
Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Pillsbury