Chili Potato Dippers with Cheddar Jalapeno Dip

The potatoes in this recipe are delicious, but it is really the dip that makes them so wonderful!  I usually double or even triple the dip, we like it that much!  Make these as a side dish to any Mexican meal, even simple tacos.

This comes from my trusty Pillsbury cookbook Make It Easy Mexican (January 1998).

Chili Potato Dippers with Cheddar Jalapeno Dip

Dippers

4 medium russet potatoes
2 Tbsp olive or vegetable oil
1 tsp chilil powder
1/2 tsp garlic powder

Dip

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup finely chopped tomato
1/4 cup shredded extra sharp cheddar cheese
1-2 jalapeno chiles, seeded and finely chopped (I use the canned ones)
2 Tbsp sliced green onions

1.  Heat oven to 450.  Line a large backing pan with foil and spray with nonstick spray.

2.  Cut potatoes in thin wedges.  In a ziplock bag combine potatoes with oil and spices.  Toss to coat.  Place on sprayed foil.

3.  Bake at 450 for 20-30 minutes or until golden brown, turning once.

4.  While potatoes are baking, mix all ingredients together for dip.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter