Avocado and Sweet Chilli Dip with Wedges
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750g potato wedges
1 avocado, peeled, seeded, mashed
¼ cup (60ml) sweet chilli sauce
Salt & pepper to taste
- Preheat oven to 220°C. Line an oven tray with baking paper. Scatter the wedges over the lined tray. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown and heated through.
- Meanwhile, combine the avocado and 1 tablespoon of the sweet chilli sauce in a small bowl.
- Taste and season with salt and pepper. Spoon into a serving bowl. Drizzle with remaining sauce. Serve with hot potato wedges.
Tips: Make your own vegetable wedges with a mixture of potato, pumpkin and carrot.