Potatoes with Chili-Cheese Dip
Ingredients
| 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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