Jalapeño Dip with Chili Potato Wedges

by Steph Sunshine at StephSunshine.com

Yield6 servings

Prep Time20 minutes

Cook Time35 minutes

Total Time45 minutes


Chili Potato Wedges

  • 6 medium Yukon Gold potatoes or 4 medium Russet potatoes, cut into 3/4" to 1" thick wedges
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder

Jalapeño Dip

  • 3/8 cup raw, unsalted cashews, soaked
  • 1/4 cup plain, unsweetened non-dairy Greek yogurt (such as Kite Hill Almond Milk Greek Style)
  • 1/4 cup sunflower oil
  • 2 tbsp. plain, unsweetened almond milk (or other non-dairy milk)
  • 1 tbsp. freshly squeezed lime juice (or lemon juice)
  • 1 tsp. maple syrup
  • 1 tsp. apple cider vinegar
  • 1 tsp. nutritional yeast
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. mustard powder (dry mustard)
  • 1/2 cup tomato, diced
  • 1 jalapeño pepper, finely diced


  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and spray with a spray oil.
  2. Place potato wedges in a large mixing bowl, then add olive oil, 1 tsp. onion powder, 1 tsp. garlic powder, and chili powder. Toss the potatoes until they're evenly coated in oil and seasonings.
  3. Place the coated wedges in a single layer on the lined and oiled baking tray. Bake at 425 degrees for 20 minutes, then flip the wedges to the other side. Bake another 15-20 minutes, until the potatoes are fork-tender and crispy, but not over-baked. (The exact time will vary depending on how thick your wedges are).
  4. While the potatoes are baking, put cashews, yogurt, sunflower oil, non-dairy milk, lime juice, apple cider vinegar, maple syrup, nutritional yeast, salt, garlic powder, onion powder, and mustard powder in a blender and blend until smooth (2-5 minutes).
  5. Transfer your dip to a small mixing bowl, then add in your diced tomato and jalapeño. Stir well, and serve with potato wedges.

Notes & Hints

Make ahead: Prepare the dip and coat the potato wedges, then refrigerate. On the day you're ready to eat it, just roast the potatoes and serve!

Reheat: Potatoes can be reheated on a lined and oiled baking tray at 350 degrees Fahrenheit for 8-10 minutes.