A creamy avocado and lime dip served with spiced roasted new potatoes and tortilla chips — a fresh, crowd-pleasing sharing plate for any gathering.
- 3 Large Avocado
- 200g Natural Yoghurt
- Zest and juice of 1 Lime
- Juice of 1/2 Lemon
- 1.25kg Baby New Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Hot Chilli Powder
- 1 teaspoon Cumin Seeds
- 200g Tortillas
Preparation
- Blitz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado and gently stir it into the blended mix with most of the lime zest. Cover and chill until ready to serve.
- Boil the potatoes for 6 minutes, then drain well and toss with the olive oil, chilli powder and cumin seeds. Set aside until half an hour before serving.
- Heat the oven to 200C/180C fan/gas 6 and roast the potatoes for about 30 minutes, shaking the tray halfway, until golden and tender.
- Tip the dip into one or two bowls, scatter with the remaining lime zest, and serve with the hot potatoes and tortilla chips for dipping.
