Avocado & citrus dip with spicy spuds & tortilla chips

Avocado & citrus dip with spicy spuds & tortilla chips

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(3 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Serves 8
Perfect feed-a-crowd nibbles to keep everyone happy while you're barbecuing

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal396
  • fat23g
  • saturates2g
  • carbs43g
  • sugars5g
  • fibre5g
  • protein7g
  • salt0.67g
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Ingredients

  • 4 small ripe avocado, or 3 larger ones

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 200g natural yogurt
  • zest and juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1¼kg baby new potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp hot chilli powder
  • 1 tsp cumin seeds
  • 200g bag tortilla chips, to serve

Method

  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.

  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.

  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.

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Comments (5)

charlit's picture

Oh, and I used plain soy yogurt rather than dairy.

charlit's picture

I was inspired by this recipe and the ingredients present in my home, rather than following it exactly, so I can't really rate the recipe as I didn't really make it. However, I really loved the what I made based on this, so I thought I'd share my version here: I made wedges out of larger potatoes rather than using whole baby potatoes, I used cumin powder rather than seeds, and added coriander powder as well. I was quite liberal with the chili, cumin and coriander.
For the dip, I just used the juice of half a lemon and didn't include the lime, and I added a couple of cloves of garlic, a handful of fresh coriander, and salt, and put all of it through the food processor rather than stirring in avocado chunks.
It was goooooooood :)

evelynjcooper's picture
2

I made the dip exactly as the recipe said, but the result had a rather more runny consistency that I would have preferred and the citrus flavour was too overpowering for my liking. Maybe my avocados (I used 4) were too small. Anyway, if I were to repeat this recipe I would use half the amount of lemon & lime juices and half the amount of yogurt and then add more after tasting to check!

emmadoran's picture
4

I made the dip exactly as said but used sweet potato wedges with the cumin and chilli as I'm a big fan of sweet potato. Used 3 big sweet potatoes cut into wedges with the oil and a teaspoon and a half of cumin and same again chilli powder and just oven cooked for about 40 minutes. They went down a treat with the dip as part of a mexican banquet style meal.

vfirth's picture
4

Would go easier on the citrus as I love the taste of avocado and it got a bit lost. Was also a little worried about making the potatoes too spicy and ended up with them too bland instead, next time will probably use a bit more chilli powder or even chilli flakes. Will make again!

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