Serves: 8
Total Calories: 189
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 Fat
See Cook's Note: Handling Jalapenos
This Chili Potato Dippers with Cheddar Jalapeno Dip recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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