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