Avocado & Citrus Dip With Spicy Spuds & Tortilla Chips
Indulge in a delightful Avocado Lime Dip served with seasoned baby potatoes and crunchy tortilla chips. Creamy avocado blended with tangy yogurt creates a luscious base, while the zesty citrus and warming spices add layers of flavor. Roasted cumin and chili-coated baby potatoes make a perfect accompaniment to dip and scoop up this irresistible dish. Enjoy the creamy, zesty goodness with loved ones at your next gathering.
— Constant Cookbook
Ingredients
- 4 small ripe avocados , or 3 larger ones
- 200g natural yogurt
- zest and juice 1 lime
- juice ½ lemon
- 1¼kg baby new potatoes
- 2 tbsp olive oil
- 1 tsp hot chilli powder
- 1 tsp cumin seeds
- 200g bag tortilla chips , to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
35M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 396 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.67 milligram of sodium
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