# Marinades, Dressings & Dips # Vegetables

Avocado and bean dip with grilled potatoes

Total time 50 mins

20 mins preparation time

30 mins cooking time

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

Ingredients

4 portion(s)

1 kg

small waxy potatoes

3 tbsp

rapeseed oil

8 tbsp

Kikkoman Naturally Brewed Soy Sauce

avocados

100 g

white beans, cooked

180 g

natural yogurt (10% fat)

lime (juice)

2 tbsp

olive oil

sprigs of thyme, leaves only

100 g

whole almonds

50 g

pumpkin seeds

2 tsp

honey

Preparation

Step 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.

Step 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.

Step 3

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

Step 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.

Recipe-ID: UK49

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