Chili Potato Dippers With Cheddar Jalapeno Dip Recipes

Steps:

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

Steps:

• Heat oven to 450ºF. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.
• 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.
• Bake at 450ºF for 20 to 30 minutes or until tender and golden brown, turning once.
• Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.
• Ingredient Substitution:.
• Purchase prepared salsa for a simple dip for these roasted potatoes or offer a choice of both salsa and Cheddar Jalapeno Dip.
• Make It Special:.
• For a colorful presentation, garnish the dip with extra tomatoes and chiles in addition to the green onions.
• Recipe Variation:.
• 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.

Steps:

• 1. Heat oven to 450°F. 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 in sprayed foil-lined pan.3. Bake at 450°F. 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 green onions.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 210 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 15 mg 5% * Sodium: 90 mg 4% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 20% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 3 Fat or 1 Carbohydrate, 3 FatSee Cook's Note: Handling Jalapenos

Steps:

• 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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
• Bake in the preheated oven for 30 minutes.

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.