Avocado and bean dip with grilled potatoes

Avocado and bean dip with grilled potatoes

This attractive green dip is a blend of avocado, white beans and yoghurt and seasoned with lime juice and Kikkoman Soy Sauce. It's a great vegetarian dip for parties and bbqs

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  • Serves4
  • Preparation Time20 mins
  • Cooking Time30 mins


  • 1 kg small waxy potatoes
  • 3 tbsp rapeseed oil
  • 8 tbsp Kikkoman Soy Sauce
  • 3 avocados
  • 100 g white beans, cooked
  • 180 g natural yogurt (10% fat)
  • 1 lime (juice)
  • 2 tbsp olive oil
  • 2 sprigs of thyme, leaves only
  • 100 g whole almonds
  • 50 g pumpkin seeds
  • 2 tsp honey


1. Cook the potatoes in a saucepan with water and salt until soft. Drain and let cool down briefly. Halve or quarter the potatoes lengthways, coat in rapeseed oil and 2 tbsp Kikkoman soy sauce and grill or barbecue until tender.

2. In the meantime, cut the avocados in half, remove the stone and remove the flesh with a spoon. Blend with the beans, 4 tbsp Kikkoman soy sauce, yogurt, lime juice and olive oil.

3. Toast the almonds and pumpkin seeds in a dry pan and glaze with 2 tbsp Kikkoman soy sauce and honey.

4. Pour the avocado bean dip into a bowl. Garnish with roasted almonds, pumpkin seeds and thyme and serve with the grilled or barbecued potatoes.

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