CHILI POTATO DIPPERS WITH CHEDDAR JALAPENO DIP

Chili Potato Dippers with Cheddar Jalapeno Dip image

From Pillsbury Classic Recipes, these are good as an appetizer or as a side dish.

Provided by Vicki Butts (lazyme)

Time 55m

Number Of Ingredients 11

Ingredients

4 medium russet potatoes
2 Tbsp olive oil or vegetable oil
1 tsp chili powder
1/2 tsp garlic powder
CHEDDAR JALAPENO DIP:
1/3 c sour cream
1/3 c mayonnaise or salad dressing
1/4 c finely chopped tomato
1 oz finely shredded extra-sharp cheddar cheese (14 cup)
1 jalapeno, seeded, finely chopped
2 Tbsp sliced green onions

Steps:

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.

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