Cheese & chilli melts
If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats
Avocado dip with new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 small ripe avocadosor 3 larger ones
- 200g natural yogurt
- zest and juice 1 lime
- juice ½ lemon
- 1 ¼kg baby new potatoes
- 2 tbsp olive oil
- 1 tsp hot chilli powder
- 1 tsp cumin seeds
- 200g bag tortilla chipsto serve
Nutrition: per serving
- kcal396
- fat23g
- saturates2g
- carbs43g
- sugars5g
- fibre5g
- protein7g
- salt0.67glow
Method
step 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.
step 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.
step 3
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.
