Jalapeño Dip with Chili Potato Wedges
January 27, 2021
At parties, this appetizer sometimes gets overlooked for flashier, more visually interesting dishes. But it always gets finished, because the few people who try it end up eating the whole thing.
I love making this recipe because it's delicious, of course, but also because it's so easy! The dip can be made in a blender and doesn't need to be heated. And the potatoes just get coated with oil and seasonings, then put in the oven to get all crispy and delicious, while I do practically nothing. That makes it perfect for parties or game day.
The dip is a vegan dip that has a sour-cream-like flavor, mixed with chopped tomatoes and jalapeños. The potatoes are full of flavor on their own, with a mild amount of heat. If you prefer more heat, try using cayenne powder instead of chili powder. If you don't want spicy potatoes, leave the chili powder off. The dip itself isn't very spicy, so it should be safe for those who can't handle a lot of heat.
Jalapeño Dip with Chili Potato Wedges
Yield6 servings
Prep Time20 minutes
Cook Time35 minutes
Total Time45 minutes
Ingredients
Chili Potato Wedges
- 6 medium Yukon Gold potatoes or 4 medium Russet potatoes, cut into 3/4" to 1" thick wedges
- 2 tbsp. extra-virgin olive oil
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
Jalapeño Dip
- 3/8 cup raw, unsalted cashews, soaked
- 1/4 cup plain, unsweetened non-dairy Greek yogurt (such as Kite Hill Almond Milk Greek Style)
- 1/4 cup sunflower oil
- 2 tbsp. plain, unsweetened almond milk (or other non-dairy milk)
- 1 tbsp. freshly squeezed lime juice (or lemon juice)
- 1 tsp. maple syrup
- 1 tsp. apple cider vinegar
- 1 tsp. nutritional yeast
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. mustard powder (dry mustard)
- 1/2 cup tomato, diced
- 1 jalapeño pepper, finely diced
Instructions
Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and spray with a spray oil.
Place potato wedges in a large mixing bowl, then add olive oil, 1 tsp. onion powder, 1 tsp. garlic powder, and chili powder. Toss the potatoes until they’re evenly coated in oil and seasonings.
![Potato Wedges in a Bowl coated with olive oil and seasonings]()
Place the coated wedges in a single layer on the lined and oiled baking tray. Bake at 425 degrees for 20 minutes, then flip the wedges to the other side. Bake another 15-20 minutes, until the potatoes are fork-tender and crispy, but not over-baked. (The exact time will vary depending on how thick your wedges are).
![Potato wedges on a lined and oiled baking sheet]()
While the potatoes are baking, put cashews, yogurt, sunflower oil, non-dairy milk, lime juice, apple cider vinegar, maple syrup, nutritional yeast, salt, garlic powder, onion powder, and mustard powder in a blender and blend until smooth (2-5 minutes).
Transfer your dip to a small mixing bowl, then add in your diced tomato and jalapeño. Stir well, and serve with potato wedges.
Notes & Hints
Make ahead: Prepare the dip and coat the potato wedges, then refrigerate. On the day you're ready to eat it, just roast the potatoes and serve!
Reheat: Potatoes can be reheated on a lined and oiled baking tray at 350 degrees Fahrenheit for 8-10 minutes.
Nutrition Data
Serving Size: 1/6 of recipe; Calories: 277; Fat: 18 g.; Saturated Fat: 2 g.; Cholesterol: 0 mg.; Sodium: 191 mg.; Carbohydrates: 26 g.; Fiber: 3 g.; Sugar: 3 g.; Protein: 5 g.; Vitamin A: 29 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 27 mg.; Vitamin D: 0 mcg.; Calcium: 32 mg.; Iron: 2 mg.; Potassium: 606 mg.; Zinc: 1 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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