Chris Dips

Serves:4
  • For best results, use small potatoes and serve whole.
  • Serve while the potatoes are still warm or cool the potatoes and toss all ingredients without dressing and take with you to your next BBQ. Top with the dressing just before serving.

Ingredients

1kg small chat potatoes, unpeeled
2 tbsp olive oil
180g tub Chris’ Chunky Basil, Cashew & Parmesan Dip
Salt and freshly ground black pepper to taste
½ large red capsicum, cut into fine strips
2 spring onions, finely chopped
2 cups baby spinach or rocket leaves to serve

Dressing

2 tbsp sour cream
1 tsp lemon zest, finely grated

Method

  1. Preheat the oven to 200C. Cook the potatoes in boiling water for 8 minutes or until just tender. Drain well.
  2. Place potatoes into a large mixing bowl with the oil, ¾ of the Chris’ Chunky Basil, Cashew & Parmesan Dip, and salt and pepper to taste. Toss until the potatoes are evenly coated.
  3. Place potatoes onto an oven tray lined with baking paper and roast for 20-25 minutes or until golden brown and crisp.
  4. In a separate bowl, combine the remaining dip with the sour cream and lemon zest.
  5. Toss the roasted potatoes (and all the juices and crispy bits from the tray) with the capsicum, spring onions and lemon juice. Serve on spinach or rocket and top with the dressing.

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