| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizer | 8 | Servings | |
INGREDIENTS
| 1 | c | Sour cream (regular; light, or no-fat) |
| 1/2 | c | Thick and chunky salsa |
| 1 | pk | (24 oz) frozen potato wedges with skin |
| 1/2 | ts | Garlic salt |
| 1/4 | c | Sliced green onions |
| 1 | md | Ripe tomato; seeded, chopped |
| 1/2 | c | Shredded light Cheddar cheese or Cheddar cheese |
INSTRUCTIONS
FOR THE DIP FOR THE POTATOES Heat oven to 450°F. In small bowl stir together all dip ingredients. Cover; refrigerate until ready to serve. Meanwhile, place frozen potatoes in 13x9 inch pan. Bake according to package directions. Sprinkle potatoes with garlic salt, onions, tomato and cheese. Continue baking until cheese is melted (2 to 3 minutes). Serve hot potato wedges with dip. MILITARY FAMILY MAGAZINE JANUARY 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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