Avocado Dip with New Potatoes
A creamy avocado and yogurt dip served with spiced roasted new potatoes and tortilla chips for dipping.
- 1 hr
- 475 kcal
- Vegetarian
- Australian
Mellowpan tip: Makes 6 servings, plenty to share.
Ingredients
For 6 servings
Tap what you already have.
Steps
-
Step 1:
Blend half of the avocado flesh with the natural yogurt, lime juice, lemon juice, and seasoning.
-
Step 2:
Dice the remaining avocado.
-
Step 3:
Gently stir the diced avocado and most of the lime zest into the blended mixture.
-
Step 4:
Cover and chill until ready to serve.
-
Step 5:
Boil the potatoes for 6 minutes.
6 min -
Step 6:
Drain the potatoes well and toss them with the olive oil, hot chilli powder, and cumin seeds.
-
Step 7:
Set aside until half an hour before your guests arrive.
-
Step 8:
Heat the oven to 200C/180C fan/gas 6.
-
Step 9:
Roast the potatoes for about 30 minutes, shaking the tray halfway through, until golden and tender.
30 min -
Step 10:
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.
Cooking this again? Keep it in Mellowpan.
Save it to your Cookbook, add it to any week, and its ingredients join one list everyone at home shops from, in the sizes your store sells.
Already have the app? Search for it in Discover.
