Title: | Chili Potato Dippers With Cheddar Jalapeno Dip | Category: | Appetizers | Sub-Category: | Hot Appetizers | | Chili Potato Dippers with Cheddar Jalapeno DipSource: Pillsbury Complete Cookbook 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 Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray. 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. Bake for 20 to 30 minutes or until tender and golden brown, turning once. Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions. Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired. Makes 8 servings (1 1/4 cups dip).
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