Chili Potato Dippers With Cheddar Jalapeno Dip

From Pillsbury Classic Recipes, these are good as an appetizer or as a side dish.

• Ready In: 40 mins
• Serves: 8

Ingredients

• Dippers

• 4  medium russet potatoes
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 1  teaspoon chili powder
• 1⁄2 teaspoon garlic powder

• Cheddar Jalapeno Dip

• 1⁄3 cup sour cream
• 1⁄3 cup mayonnaise or 1⁄3 cup  salad dressing
• 1⁄4 cup tomatoes, finely chopped
• 1  ounce extra-sharp cheddar cheese, finely shredded (1/4 cup)
• 1 -2  jalapeno, seeded, finely

Directions

1. Heat oven to 450ºF. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.
2. Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place on sprayed foil-lined pan.
3. Bake at 450ºF for 20 to 30 minutes or until tender and golden brown, turning once.
4. Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.
5. Ingredient Substitution:
6. Purchase prepared salsa for a simple dip for these roasted potatoes or offer a choice of both salsa and Cheddar Jalapeno Dip.
7. Make It Special:
8. For a colorful presentation, garnish the dip with extra tomatoes and chiles in addition to the green onions.
9. Recipe Variation:
10. Try baked potatoes topped with Cheddar Jalapeno Dip for a spicy change from the usual sour cream garnish. Or serve the potatoes as a tasty side dish without the dip.