Yield: 16 Appetizers Ethnicity: American   Meal Type: Appetizer   Occasion: Tailgate, Kentucky Derby, Halloween   Preparation Method: Combine, Bake   Product Type: Deli Products

Chevre Turkey Dip

1 Cup sour cream

4 Ounces Chevre (soft goat cheese) OR substitute softened cream cheese

1/2 Pound CRACKED PEPPER TURKEY BREAST, sliced thin and minced

1/4 Cup minced green onion

2 Tablespoons minced fresh basil

1/4 Cup minced oil-packed sun dried tomatoes, drained

In a medium bowl, combine sour cream and Chevre until smooth. Add the cracked pepper turkey breast, green onion, basil and sun dried tomato and blend well. Cover and refrigerate until ready to serve.

Yukon Gold Chips

16 Small Yukon Gold potatoes OR red potatoes, washed

2 Teaspoons kosher salt

1 Teaspoon cracked black pepper

2 Tablespoons Italian herb blend

1 Teaspoon garlic powder

1/4 Cup canola oil

Preheat oven to 450 degrees F. Thinly slice the potatoes using a mandoline, planer slicer or vegetable peeler. Place slices in a large bowl of water until all potatoes are sliced. Mix the salt, pepper, Italian herbs and garlic powder together. Drain the potatoes and pat dry with paper towels. Arrange the potato slices in a single layer on generously oiled baking pans (with 1-inch rims) and sprinkle with the seasoned salt mixture. Bake for 5 minutes, remove from oven and turn chips over. Continue baking another 5-7 minutes, until chips are evenly browned and crisp. Allow chips to cool on a paper towel lined plate. Serve the chips with the Chevre Turkey dip.

Recipe Source: Recipe and photo provided by Jennie-O Turkey Store Sales, LLC