Chili Dip with Potato Skins Recipe

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Ready in: 1-2 hrs
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 (16-ounce) can no-added-salt chili beans
1 cup plain yogurt
1 avocado, peeled and chopped
1/2 cup scallions, chopped
1 (5-ounce) can green chilies, chopped
1/2 cup diced fresh tomato
4 ounces shredded part-skim American cheese

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Directions:

Preheat oven to 400ºF. Scrub potatoes. Microwave for 6 minutes, turning after 3 minutes, or bake at 400ºF for 1 hr.

Combine beans, yogurt, and avocado on a blender. Process until smooth. Spread over a 9-inch round flat plate. Top with scallions, chilies, tomato, and cheese. Refrigerate. When potatoes are done, cut in half lengthwise and scoop out pulp. Cut skins lengthwise with sharp scissors, about 1-inch wide. Arrange skins on baking sheet, and brush with melted margarine and chili powder. Bake at 475ºF for 8 to 10 mins. Serve hot with dip.

This recipe from CDKitchen for Chili Dip with Potato Skins serves/makes 8

Recipe ID: 8090

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