Chili Potato Dippers with Cheddar Jalapeño Dip

Seasoned with chili and garlic powders, potato wedges are served alongside a creamy, zesty dip.

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Prep Time 15 min
Total Time 40 min
Servings 8

Ingredients

Chili Potato Dippers

4: medium russet potatoes

2: tablespoons olive or vegetable oil

2: teaspoons chili powder

1: teaspoon garlic powder

Cheddar Jalapeño Dip

1/3: cup sour cream

1/3: cup mayonnaise or salad dressing

1/4: cup finely chopped tomato

1/4: cup finely shredded sharp Cheddar cheese (1 oz)

1: to 2 jalapeño chiles, seeded, finely chopped

2: tablespoons sliced green onions

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Directions

1 Heat oven to 450°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2 Cut potatoes into thin wedges. In large bowl, mix potatoes, oil, chili powder and garlic powder; toss to coat. Place in pan.
3 Bake 25 to 30 minutes or until tender and golden brown, turning once.
4 Meanwhile, in medium bowl, mix all dip ingredients except onions. Sprinkle onions on top of dip.

EXPERT TIPS

Expert Tips

Always wear rubber gloves when cutting up chiles, so the oils in the chiles won't irritate your skin. In addition, avoid touching your face!

Serve these dippers with a fork for easy eating.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 95mg; 95%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 8%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;