| 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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