Avocado & citrus dip with spicy spuds & tortilla chips

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• sweet tooth

  21 July 2009

  sweet tooth rated and commented on this recipe

  

  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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• Pinkie

  20 June 2010

  Pinkie rated and commented on this recipe

  

  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.

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• Evelyn

  27 March 2011

  Evelyn rated and commented on this recipe

  

  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!

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• CharLit

  11 April 2011

  CharLit commented on this recipe

  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 :)

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• CharLit

  11 April 2011

  CharLit commented on this recipe

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

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 35 mins

Vegetarian

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

PER SERVING

396 kcalories, protein 7.0g, carbohydrate 43.0g, fat 23.0 g, saturated fat 2.0g, fibre 5.0g, sugar 5.0g, salt 0.67 g

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