Recipe for cooking chili potato dippers with cheddar jalapeno dip

Starters and Snacks :: Warm Hor d'oeuvres

Chili Potato Dippers with Cheddar Jalapeno Dip

Source: Pillsbury Complete Cookbook

Dippers
4 med. russet potatoes
2 Tbsp. extra virgin olive oil or canola 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. chopped finely tomato
1 oz. (1/4 C.) finely shredded extra-sharp Cheddar cheese
1 to 2 jalapeno chiles, seeded and chopped finely
2 Tbsp. sliced green onions
Whole peppers for garnish, if desired

Preheat oven to 450 degrees F. Line a 15 x 10 x 1-in. baking pan with foil; spray foil with nonstick cooking spray.

Cut potatoes into thin wedges. In lrg. bowl, Mix together potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan.

Bake for 20 to 30 min. or until tender and golden brown, turning once.

Meanwhile, in med. bowl, Mix together all dip ingredients except onions; mix well. Sprinkle with onions.

Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired.

Makes approximately 8 servings (1 1/4 C. dip).