| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Dips |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Hidden Valley Ranch Fiesta Ranch Party Dip Mix (1.1oz) |
| 5 |
md |
Baking potatoes, cut |
|
|
Lengthwise into eights* |
| 2 |
tb |
Vegetable oil |
| 1 |
pt |
Sour cream |
| 1 |
cn |
Diced green chilies (4 oz) |
| 1 |
pk |
Hidden Valley Ranch Party Dip Mix (1.1 oz) |
INSTRUCTIONS
CHILE DIP
Shake mix and potatoes together in plastic bag. When potatoes are
coated, add oil, shake/rub to coat. Bake at 425'F. in a single layer
on greased baking pan 40 minutes - until browned. Serve with Chile
Dip. Makes 8 servings (40 pieces)
CHILE DIP: Combine sour cream, diced green chilies and Hidden Valley
Ranch Party Dip Mix. Stir to blend. Chill for at least 1 hour. Makes
2 1/3 cups.
* - Or use 32 ounces frozen tater tots or potato wedges (with skin)
tossed with mix. Omit oil and bake according to package directions.
Optional Substitution: Original Ranch Mix on potatoes with prepared
Original Ranch Dip.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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