Avocado & citrus dip with spicy spuds & tortilla chips

Vegetarian
Gluten Free
Health score
7%
Avocado & citrus dip with spicy spuds & tortilla chips
55 min.
8
331kcal

Suggestions


Looking for a vibrant and flavorful dip that's perfect for entertaining? Look no further than this irresistible Avocado & Citrus Dip paired with spicy roasted baby spuds and crunchy tortilla chips! This delightful dish is not only vegetarian and gluten-free but also offers a fresh burst of flavors that will leave your taste buds dancing.

Imagine creamy avocados blended with tangy yogurt, zesty lime, and refreshing lemon – a perfect combination to create a dip that's both smooth and invigorating. The addition of diced avocado adds texture, making every bite a delight. But we’re not stopping there! Complementing the dip are the golden, crispy baby potatoes that are seasoned with a kick of hot chili powder and aromatic cumin. Roasted to perfection, they provide a satisfying crunch that pairs beautifully with the creamy dip.

Ready in just 55 minutes, this dish is an excellent choice for gatherings, whether you’re hosting friends for a casual get-together or looking to impress at a festive occasion. The combination of flavors and textures makes it a fantastic antipasti, starter, or snack that everyone will enjoy. Gather your favorite people around, serve up this feast, and let the good times roll with every dip and crunch!

Ingredients

  • small avocado ripe
  • 200 yogurt 
  •  lime zest 
  • 0.5  juice of lemon 
  • servings baby potatoes 
  • tbsp olive oil 
  • tsp chili powder hot
  • tsp cumin seeds 
  • 200 tortilla chips 

Equipment

  • bowl
  • oven

Directions

  1. 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.
  2. 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.
  3. Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender.
  4. 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.

Nutrition Facts

Calories331kcal
Protein5.5%
Fat62.46%
Carbs32.04%

Properties

Glycemic Index
22.47
Glycemic Load
1.3
Inflammation Score
-6
Nutrition Score
12.376956480353%

Flavonoids

Cyanidin
0.33mg
Epicatechin
0.37mg
Epigallocatechin 3-gallate
0.15mg
Eriodictyol
0.09mg
Hesperetin
3.87mg
Naringenin
0.31mg
Kaempferol
0.01mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:330.62kcal
16.53%
Fat:24.39g
37.52%
Saturated Fat:3.87g
24.16%
Carbohydrates:28.16g
9.38%
Net Carbohydrates:19.66g
7.15%
Sugar:2.25g
2.5%
Cholesterol:3.25mg
1.08%
Sodium:106.83mg
4.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.83g
9.66%
Fiber:8.49g
33.96%
Vitamin K:28.93µg
27.55%
Vitamin E:3.64mg
24.27%
Folate:87.48µg
21.87%
Vitamin B5:1.82mg
18.16%
Potassium:597.67mg
17.08%
Vitamin C:13.56mg
16.43%
Vitamin B6:0.33mg
16.33%
Magnesium:55.45mg
13.86%
Phosphorus:136.81mg
13.68%
Copper:0.23mg
11.5%
Vitamin B2:0.19mg
11.17%
Vitamin B3:2.06mg
10.29%
Manganese:0.16mg
8.03%
Zinc:1.18mg
7.84%
Vitamin B1:0.12mg
7.72%
Calcium:75.4mg
7.54%
Iron:1.26mg
6.98%
Vitamin A:279.95IU
5.6%
Selenium:2.17µg
3.1%
Vitamin B12:0.09µg
1.54%