Potatoes with Chili-Cheese Dip


  • 16 small new potatoes
  • 4 oz ricotta cheese
  • 1/2 cup plain Greek yogurt
  • 1 tbs frozen orange juice concentrate, thawed
  • 1 tsp chili powder 
  • 1 tsp cumin
  • 1 tsp garlic powder
  • kosher salt and black pepper to taste
  • Place unpeeled potatoes in a singly layer in a steamer basket over simmering water.
  • Cover and steam for 12 to 18 minutes, or until cooked through and tender.
  • Remove from the pan and let stand at room temperature. Do not refrigerate.
  • In a medium bowl, beat together cheese, yogurt and orange juice concentrate until smooth.
  • Stir in chili, powder, garlic powder and cumin.
  • Season with salt and pepper to taste.
  • Cover until ready to serve.
  • Serve potatoes with cocktail picks and chilled dipping sauce.

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