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Categories:
potatoes cream cheese plain yogurt chives avocado pickle juice dill pickle salad shrimp sour cream hot mustard egg spring onion
Viewed: 33 - Published at: 2 years agoIngredients
- 2 2/3 lbs potatoes
- 7 oz cream cheese
- 1 cup plain yogurt
- 1/2 bunch chives, chopped finely
- 1 bunch radishes, very thinly sliced
- 1 None ripe avocado, halved, stoned, peeled and diced
- 4 tbsp pickle juice
- 1/2 bunch dill
- 1 None pickle, sliced
- 3.5 oz salad shrimp, cooked and peeled
- 2/3 cup sour cream
- 4-5 tsp medium hot mustard
- 1 None egg, hard boiled, peeled and chopped finely
- 1 None large spring onion, chopped finely
Method
- Cook the potatoes in boiling salted water for about 20 mins.
- For the cream cheese dip: mix the cream cheese, 1/3 cup yogurt, chives and most of the radishes in a bowl and season to taste. Garnish with reserved radish slices.
- For the avocado dip: puree the avocado and 2/3 cup yogurt with about 4 tbsp of pickle juice. Fold in the dill, most of the sliced pickle and most of the shrimp. Garnish with remaining pickle and shrimp.
- For the sour cream and mustard dip: mix the sour cream and mustard and stir in most of the chopped egg and spring onions. Garnish with the remaining egg and spring onions.
- Serve the dips with the hot potatoes.
