Avocado & citrus dip with spicy spuds & tortilla chips
Ingredients
- Step 1 4 small ripe avocados , or 3 larger ones
- Step 2 200g natural yogurt
- Step 3 zest and juice 1 lime
- Step 4 juice ½ lemon
- Step 5 1 ¼kg baby new potatoes
- Step 6 2 tbsp olive oil
- Step 7 1 tsp hot chilli powder
- Step 8 1 tsp cumin seeds
- Step 9 200g bag tortilla chips , to serve
Calories: 396
Carbohydrate: 43 g
Protein: 7 g
Fat: 23 g
Cook time: 55 minutes
Prep time: 20 minutes
Total time: 75 minutes
Servings: 8
TAGS
Canape
Dinner
Lunch
Side Dish
Starter
Mexican
Josh Eagleton
30-60 minute
400 kcal or less
Avocado
Avocado
Barbeque
BBQ
Budget
Cheap
Chilli powder
Cumin seed
Cumin seed
Dip
Dip
Guacamole
Guacomole
lemon
lemon
Lime
Lime
Main
Moneywise
Natural yogurt
New potato
New potato
Olive oil
Party food
Sarah Cook
summer
Tortilla chip
Tortilla chip
Weekend
Directions
- Step 1 Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.
- Step 2 Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.
- Step 3 Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.