Chili Potato Dippers With Cheddar Jalapeno Dip

• 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

1. Heat oven to 450u0b0F. 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 450u0b0F 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.

dippers, russet potatoes, olive oil, chili powder, garlic powder, cheddar, sour cream, mayonnaise, tomatoes, cheddar cheese

Taken from www.food.com/recipe/chili-potato-dippers-with-cheddar-jalapeno-dip-177792 (may not work)