Avocado Dip with Spiced Roasties
Crisp spiced baby potatoes paired with an ultra-creamy, zesty crushed avocado and yoghurt dip.
Ingredients
3 large ripe avocados4 pack
200g natural yoghurt500g
1 lime, zested and juiced1 piece
Juice of 1/2 lemon1 piece
1.25kg baby new potatoes1kg
2 tbsp olive oil500ml
1 tsp hot chilli powder40g
1 tsp cumin seeds40g
200g salted tortilla chips200g
Method
- 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.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £2.03 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£4.87 est. · serves 6