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Spicy Sweet Potato Chips & Cilantro Dip

This cool, creamy dip is a great partner for the spicy sweet potato chips. They're made for each other! —Libby Walp, Chicago, Illinois

16 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

4 to 5 large sweet potatoes (3-1/2 pounds), peeled and cut into 1/8-inch slices
1/4 cup canola oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon taco seasoning
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
DIP:
1-1/2 cups Hellmann's® Real Mayonnaise

[x]

Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1 cup (8 ounces) sour cream
4 ounces cream cheese, softened
3 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1 teaspoon celery salt
1/4 teaspoon pepper

Directions

Place sweet potatoes in a large bowl. Combine the oil and seasonings;
drizzle over potatoes and toss to coat.

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Spicy Sweet Potato Chips & Cilantro Dip (continued)

Directions (continued)

Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in.
baking pans. Bake at 400° for 25-30 minutes or until golden
brown, turning once.
In a small bowl, beat the dip ingredients until blended. Serve with
sweet potato chips. Yield: 16 servings (3 cups dip).

Nutrition Facts: 3/4 cup chips with 3 tablespoons dip equals 488 calories, 25 g fat (6 g saturated fat), 25 mg cholesterol, 387 mg sodium, 60 g carbohydrate, 7 g fiber, 5 g protein.