Chili Potato Dippers With Cheddar Jalapeno Dip

From pillsbury classic recipes, these are good as an appetizer or as a side dish.

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 at 450f 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.

russet potatoes, olive oil, chili powder, garlic powder, sour cream, mayonnaise, tomatoes, extra-sharp cheddar cheese, jalapeno