Chili Potato Dippers with Cheddar Jalapeno Dip

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Chili Potato Dippers with Cheddar Jalapeno Dip

 

Dippers:

4 medium russet potatoes

2 tablespoons olive oil or vegetable oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

 

Cheddar Jalapeno Dip:

1/3 cup sour cream

1/3 cup soy mayonnaise

1/4 cup finely chopped tomato

1/4 cup finely shredded extra-sharp Cheddar cheese

1 to 2 jalapeno chiles, seeded and finely chopped

2 tablespoons sliced green onions

whole peppers for garnish, if desired

 

Preheat oven to 450 degrees. Line a 15 x 10 x 1-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 in sprayed

foil-lined pan.

Bake 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.

Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole

peppers, if desired.

Makes 8 servings (1 1/4 cups dip).