Chili Potato Dippers With Cheddar Jalapeno Dip |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Pillsbury Classic Recipes, these are good as an appetizer or as a side dish. Ingredients:
4 medium russet potatoes |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/3 cup sour cream |
1/3 cup mayonnaise or 1/3 cup salad dressing |
1/4 cup tomato, finely chopped |
1 ounce extra-sharp cheddar cheese, finely shredded (1/4 cup) |
1 -2 jalapeno, seeded, finely |
Directions:
1. Heat oven to 450ºF. Line 15x10x1-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 on sprayed foil-lined pan.
3. Bake at 450ºF 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. Ingredient Substitution:.
6. Purchase prepared salsa for a simple dip for these roasted potatoes or offer a choice of both salsa and Cheddar Jalapeno Dip.
7. Make It Special:.
8. For a colorful presentation, garnish the dip with extra tomatoes and chiles in addition to the green onions.
9. Recipe Variation:.
10. Try baked potatoes topped with Cheddar Jalapeno Dip for a spicy change from the usual sour cream garnish. Or serve the potatoes as a tasty side dish without the dip.
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