Fiesta Ranch Potatoes With Creamy Chile Dip

8
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From Hidden Valley, these make tasty appetizers that kids of all ages enjoy. They were really good with a Mexican flavored flank steak too."

Original recipe yields 8 servings
OK
  • FOR CHILE DIP

Nutritional

  • Serving Size: 1 (111.3 g)
  • Calories 128.6
  • Total Fat - 7.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 2 mg
  • Sodium - 112.7 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.7 g
  • Protein - 1.6 g
  • Calcium - 11.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

Step 1

Shake mix and potatoes together in plastic bag.

Step 2

When potatoes are coated, add oil, shake/rub to coat.

Step 3

Bake at 425ºF in a single layer on greased baking pan 40 minutes - until browned.

Step 4

Serve with Chile Dip.

Step 5

CHILE DIP: Combine sour cream, diced green chilies and Hidden Valley Ranch Party Dip Mix.

Step 6

Stir to blend.

Step 7

Chill for at least 1 hour.

Step 8

Makes 2 1/3 cups.

Step 9

This dish makes 8 servings (40 pieces).

Step 10

Variation:

Step 11

Or use 32 ounces frozen tater tots or potato wedges (with skin) tossed with mix. Omit oil and bake according to package directions.

Tips & Variations


No special items needed.

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