Chili Potato Dippers with Cheddar Jalapeno Dip
Crispy, golden, and irresistibly spiced, these Chili Potato Dippers with Cheddar Jalapeno Dip are the ultimate crowd-pleasing appetizer or snack! Seasoned to perfection with chili powder, smoked paprika, and garlic powder, these oven-baked potato wedges achieve a delicious crunch without the need for frying. Paired with a creamy, cheesy jalapeno dip infused with the perfect hint of heat, this recipe hits all the right notes for flavor enthusiasts. Easy to prepare in under an hour, this dish is perfect for game days, casual gatherings, or even family movie nights. Garnish with fresh cilantro for a pop of color and serve piping hot for an unforgettable bite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese (shredded)
- 4 ounces Cream cheese
- 0.5 cup Sour cream
- 1 large Jalapeno (seeded and finely diced)
- 1 clove Garlic clove (minced)
- 2 tablespoons Milk
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
Wash the russet potatoes thoroughly and cut each into evenly sized wedges (about 8 wedges per potato).
In a large mixing bowl, toss the potato wedges with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper until well coated.
Spread the seasoned potato wedges evenly on the prepared baking sheet, ensuring they are not overlapping.
Bake for 35-40 minutes, flipping the wedges halfway through, until golden brown and crispy on the outside.
While the wedges bake, prepare the cheddar jalapeno dip. In a medium-sized saucepan over low heat, combine the cream cheese, sour cream, and milk. Stir continuously until smooth and warmed through.
Add the shredded cheddar cheese and minced garlic. Stir until the cheese is melted and fully incorporated.
Stir in the diced jalapeno and continue to cook for 1-2 minutes for a spicy kick. Add additional milk if needed to adjust the dip’s consistency.
Transfer the dip to a serving bowl, and garnish with chopped fresh cilantro if desired.
Remove the crispy potato wedges from the oven and serve immediately with the warm cheddar jalapeno dip.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 28.2 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1307 mg | 101% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7196 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
