Recipes

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.

Servings

16

Prep

25 min

Cook

12 min

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Skill Level

Easy