Chili Potato Dippers With Cheddar Jalapeño Dip Recipes

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• Cut potatoes into thin wedges. In large bowl, mix potatoes, oil, chili powder and garlic powder; toss to coat. Place in pan.
• Bake 25 to 30 minutes or until tender and golden brown, turning once.
• Meanwhile, in medium bowl, mix all dip ingredients except onions. Sprinkle onions on top of dip.

Steps:

• 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.

Steps:

• 1. Heat oven to 450°F. 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 in sprayed foil-lined pan.3. Bake at 450°F. 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 green onions.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 210 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 15 mg 5% * Sodium: 90 mg 4% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 20% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 3 Fat or 1 Carbohydrate, 3 FatSee Cook's Note: Handling Jalapenos