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Avocado dip with new potatoes
Fácil
Contains allergens
Leche
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein9 %13 g
- Carbs61 %85 g
- Fat29 %18 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 548 kcal | 120 kcal |
| Protein | 13 g | 2.8 g |
| Carbs | 85 g | 18.6 g |
| Fat | 18 g | 3.9 g |
One serving is about 458 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty18/100
- Recipe completeness40/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Australian
Ingredients
- 200 g Yoghurt
- 2 tablespoons Olive oil
- Lemon (Juice of 1/2)
- Lime (Zest and juice of 1)
- 3 Avocado (Large)
- 1.25 kg Baby New Potatoes
- 1 teaspoon Hot Chilli Powder
- 1 teaspoon Cumin Seeds
- 200 g Tortillas
Instructions
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.
Videos and links
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