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Recipe Name: Chili Potato Dippers With Cheddar Jalapeno Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Russet potatoes
2 Tablespoon(s) Olive Or Vegetable Oil
1 Teaspoon(s) Chili powder
1/2 Teaspoon(s) Garlic powder
1/3 Cup(s) Sour cream
1/3 Cup(s) Mayonnaise
1/4 Cup(s) Tomato, finely chopped
1/4 Cup(s) Extra sharp cheddar cheese
finely shredded
2 Jalapeno chiles, seeded and
chopped
2 Tablespoon(s) Sliced green onions
Directions:
Heat oven to 450F. 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 for 20-30 minutes or until
tender and golden brown; turning once. Meanwhile, in medium bowl,
combine all dip ingredients except onions; mix well. Sprinkle with
onions. Recipe by: Pillsbury's Make It Easy Mexican Posted to
recipelu-digest Volume 01 Number 563 by Rodeo46898
<Rodeo46898@aol.com> on Jan 20, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 153
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 7.5mg
Sodium: 194.6mg
Potassium: 600.5mg
Carbohydrates: 23.2g
Fiber: 3.3g
Sugar: 2.2g
Protein: 3.8g


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