Avocado dip with new potatoes
If you are looking for a reliable vegetarian recipe, this Avocado dip with new potatoes is one to keep: 9 ingredients, 3 simple steps, ready in roughly under an hour. It carries a gentle kick; dial the heat up or down to suit the table. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 3 large Avocado
- 200 g Natural Yoghurt
- Zest and juice of 1 Lime
- Juice of 1/2 Lemon
- 1 ¼ kg Baby New Potatoes
- 2 tbsp Olive Oil
- 1 tsp Hot Chilli Powder
- 1 tsp Cumin Seeds
- 200 g Tortillas
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.
Tips for the best Avocado dip with new potatoes
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Australian base takes well to it.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for avocado?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Avocado dip with new potatoes recipe medium to make?
It is rated medium: 9 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Can I make Avocado dip with new potatoes ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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