Chili Potato Dippers With Cheddar Jalapeno Dip
"From Pillsbury Classic Recipes, these are good as an appetizer or as a side dish."
photo by teresas
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
Dippers
- 4 medium russet potatoes
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
-
Cheddar Jalapeno Dip
- 1⁄3 cup sour cream
- 1⁄3 cup mayonnaise or 1/3 cup salad dressing
- 1⁄4 cup tomatoes, finely chopped
- 1 ounce extra-sharp cheddar cheese, finely shredded (1/4 cup)
- 1 -2 jalapeno, seeded, finely
directions
- Heat oven to 450ºF. Line 15x10x1-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 on sprayed foil-lined pan.
- Bake at 450ºF 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.
-
Ingredient Substitution:
- Purchase prepared salsa for a simple dip for these roasted potatoes or offer a choice of both salsa and Cheddar Jalapeno Dip.
-
Make It Special:
- For a colorful presentation, garnish the dip with extra tomatoes and chiles in addition to the green onions.
-
Recipe Variation:
- 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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Reviews
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Well this didn't hang about long!!<br/>I cooked my wedges in a foil tray on the gas barbecue, turning them over every now and then to crisp up on all sides...and they came out beautifully.<br/>I skipped the tomato in the dip and popped in a little extra jalapeno, as we like it hot..but it certainly wasn't overly spicy..just a nice depth of heat.<br/>A fabulous combination that was greatly enjoyed with a nice cold beer on the side...perfect for a sultry summer evening.<br/>Made for PMR. -
We really enjoyed this recipe. We didn't find either the potatoes or the dip overly spicy, so if you like things hot, I would up the spices in both. We did enjoy it the way it was though. I didn't have a tomato, so had to leave that out. Next time I hope to use the tomato as well. I also like the idea of using the dip in place of sour cream on a baked potato! Thanks for sharing!
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This is a wonderful recipe. The dip is so good. I didn't want to waste it so ate it with a spoon LOL I used 1 jalapeno and DH didn't find it spicy enough. So next time I'll use 2 jalapeno. Thanks Lazyme :) Made for Potluck tag game -
Made these yummy potato dippers last night. Loved the seasoning on the potatoes and the only change I made to the delicious dipping sauce was to sub some salsa for the tomatoes and I used pickled jalapenos as I didn't have any fresh peppers on hand. I also cut the recipe in half as it's just the two of us. -
What a delicious what to serve potato's...we loved the dip...it had just the right amount of heat...I'm sorry I didn't use green onion...but not only didn't have any...but it wasn't listed on the ingredients...but I really don't think it changed the flavor any...I cut this recipe down to serve 2 and it made the perfect amount...I have to say...the dip was the star...this is a keeper...thanks for shaving your recipe...:)
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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