Post by carnation037 on Jan 13, 2003 12:51:00 GMT -6
Chili Dip with Potato Skins
16-ounce can no-added-salt chili beans
1 cup plain yogurt
1 avocado, peeled and chopped
1/2 cup scallions, chopped
5-ounce can green chilies, chopped
1/2 cup diced fresh tomato
4 ounces shredded part-skim American cheese
Potato Skins: Preheat oven to 400ºF. Scrub potatoes. Microwave for 6
minutes, turning after 3 minutes, or bake at 400ºF for 1 hour.
Meanwhile, prepare dip: 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 minutes. Serve hot with dip.
16-ounce can no-added-salt chili beans
1 cup plain yogurt
1 avocado, peeled and chopped
1/2 cup scallions, chopped
5-ounce can green chilies, chopped
1/2 cup diced fresh tomato
4 ounces shredded part-skim American cheese
Potato Skins: Preheat oven to 400ºF. Scrub potatoes. Microwave for 6
minutes, turning after 3 minutes, or bake at 400ºF for 1 hour.
Meanwhile, prepare dip: 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 minutes. Serve hot with dip.