A creamy avocado and lime dip served with spiced roasted new potatoes and tortilla chips — a fresh, crowd-pleasing sharing plate for any gathering.
A cool, zesty avocado and lime dip served with crisp spiced roast potatoes for scooping — this is a brilliant sharing plate for a crowd. Half the avocado is blitzed silky-smooth and the rest folded through for texture, so every dip is creamy and chunky at once.
Prep 15 min
Cook 35 min
Total 50 min
Easy
- 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.
Tips from the ZestyPlate Kitchen
- Blitz half the avocado and dice the rest in for the best balance of smooth and chunky.
- The lime and lemon juice aren't just for flavour — the acid keeps the dip vivid green for longer.
- Toss the parboiled potatoes in the spiced oil while hot so they soak up all that flavour before roasting.
- Press cling film onto the surface of the dip if making ahead, to stop it browning.
Frequently Asked Questions
Plenty of citrus juice and a layer of cling film pressed onto the surface keeps it fresh and green for hours.
Yes — add fresh chopped chilli or extra chilli powder to taste, or a dash of hot sauce.
Tortilla chips, warm flatbread, or crudités all work brilliantly alongside the spiced potatoes.
