4 Serves
56 Mins
In a blender, combine half of the avocado flesh, yogurt, lime juice, lemon juice, and seasoning. Blend until smooth.
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AustralianVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
195 µg / 400 µgCalcium
335 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
254 mg / 420 mgPhosphorus
582 mg / 1,250 mgPotassium
2227 mg / 4,700 mgSodium
1299 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
18 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
123 gAlcohol
0 g
Dice the remaining avocado and gently fold it into the blended mixture along with most of the lime zest. Cover and refrigerate until ready to serve.
Bring a pot of water to a boil and cook the potatoes for 6 minutes. Drain thoroughly in a colander.
Toss the drained potatoes with olive oil, chilli powder, and cumin seeds in a bowl, then set aside.
Preheat the oven to 200°C. Spread the potatoes on a baking sheet and roast for 30 minutes, shaking the tray halfway through, until golden and tender.
Transfer the avocado dip to serving bowls, garnish with the remaining lime zest, and serve immediately with the hot roasted potatoes and tortilla chips.
5
g44
g11
g
Italian
Thai