Avocado Dip with New Potatoes
This Mexican-inspired dish combines a zesty, creamy avocado dip with spiced and roasted baby new potatoes. The dip is made by blending ripe avocados with natural yogurt, fresh lime and lemon juice, then folding in diced avocado for texture. The potatoes are first boiled, then tossed with olive oil, chilli powder and cumin seeds before being roasted until golden. Serve the chilled dip with the hot, crispy potatoes and tortilla chips for a fantastic sharing starter, side or canape that serves eight.
Ingredients
- 4 small ripe avocados or 3 larger ones
- 200g natural yogurt
- zest and juice 1 lime
- juice 1/2 lemon
- 1 1/4kg baby new potatoes
- 2 tbsp olive oil
- 1 tsp hot chilli powder
- 1 tsp cumin seeds
- 200g bag tortilla chips to serve
Method
- Blend half of the avocado with the yogurt, lime juice, lemon juice and seasoning. Chop the rest of the avocado into small pieces and fold them into the blended mixture along with most of the lime zest. Cover the dip and place it in the refrigerator until needed.
- Cook the potatoes in boiling water for 6 mins, then drain them thoroughly. Toss the drained potatoes with the olive oil, chilli powder and cumin seeds. Leave them to one side until approximately 30 minutes before you plan to serve.
- Preheat your oven to 200C/180C fan/gas 6. Roast the potatoes for about 30 mins, giving the tray a shake after 15 mins, until they are tender and golden. Place the prepared dip into serving bowls, top with the reserved lime zest, and accompany with the hot roasted potatoes and tortilla chips.
Nutrition (per serving)
Calories396 kcal
Fat23 g
Saturates2 g
Carbs43 g
Sugars5 g
Fibre5 g
Protein7 g
Sodium268 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisinemexican
DietVegetarian
