Avocado & citrus dip with spicy spuds & tortilla chips
By Sarah Cook
Perfect feed-a-crowd nibbles to keep everyone happy while you’re barbecuing
-
Prep:20 mins
Cook:35 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 396
-
fat 23g
-
saturates 2g
-
carbs 43g
-
sugars 5g
-
fibre 5g
-
protein 7g
-
salt 0.67g
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
Tip
Ruby margaritasMAKES 1 LARGE JUG - Pour 600ml ruby or blood orange juice into a jug with 400ml red wine. Add the juice of 2 limes, a thinly sliced orange, and a shot of tequila (if you like), then stir and chill. Add 600ml lemonade, a few mint leaves and some ice to serve.
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.
