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Chili Potato Dippers with Cheddar Jalapeño Dip

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Chili Potato Dippers with Cheddar Jalapeño Dip
  • Prep 15 min
  • Total 40 min
  • Servings 8
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Seasoned with chili and garlic powders, potato wedges are served alongside a creamy, zesty dip.
Updated Jan 29, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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!
  • tip 2
    Serve these dippers with a fork for easy eating.

Nutrition

220 Calories, 14g Total Fat, 3g Protein, 20g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
130
Total Fat
14g
21%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
95mg
4%
Potassium
520mg
15%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
9%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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