| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Mexican | Appetizers | 8 | Servings |
INGREDIENTS
| 4 | md | Russet potatoes |
| 2 | tb | Olive or vegetable oil |
| 1 | ts | Chili powder |
| 1/2 | ts | Garlic powder |
| 1/3 | c | Sour cream |
| 1/3 | c | Mayonnaise |
| 1/4 | c | Tomato; Finely chopped |
| 1/4 | c | Extra sharp cheddar cheese; Finely shredded |
| 2 | Jalapeno chiles; seeded and chopped | |
| 2 | tb | Sliced green onions |
INSTRUCTIONS
DIPPERS CHEDDAR JALAPENO DIP 1. Heat oven to 450F. 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 for 20-30 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. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998
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