Potato Dippers with Jalapeno Dip
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 oz)
1 to 2 jalapeño chiles, seeded, finely chopped
2 tablespoons sliced green onions
Makes 8 servings (2 tbsp dip each)
recipe from Betty Crocker
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 oz)
1 to 2 jalapeño chiles, seeded, finely chopped
2 tablespoons sliced green onions
- Heat oven to 450°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
- Cut potatoes into thin wedges. In large bowl, mix potatoes, oil, chili powder and garlic powder; toss to coat. Place in pan.
- Bake 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.
Makes 8 servings (2 tbsp dip each)
recipe from Betty Crocker
