Trick or Treat Dip
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 2 1⁄2 potatoes
- 1 ounce unsalted butter, melted
- 2 tablespoons tandoori spice mix
- 3 tablespoons plain yogurt
- 1 teaspoon Worcestershire sauce
- 2 tablespoons milk
- 6 ounces skimmed milk soft cheese
- paprika, to garnish
Directions
- Wash and dry the potatoes, prick the skin and bake at 200°C/400°F/Gas 6 for 1 hour, or until the poatoes are soft when pinched. Remove the potatoes from the oven and cool until they are cool enough to handle.
- Cut the potatoes into quarters and scoop out as much flesh as possible. Set the flesh aside for use in another dish. Place the potato skins on a baking sheet and brush them with melted butter, and bake at 200°C/400°F/Gas 6 for 10-15 minutes, turning them over once, or until the skins are crisp.
- Meanwhile, mix the spice to a paste with the yogurt and sauce; then blend them together with the milk and the soft cheese. Sprinkle the dip with paprika and serve it with the potato skins.
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