Avocado dip with spiced chips from Jubilee: Recipes from Two Centuries of African-American Cooking (page 26) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chiles of your choice for Scotch bonnet chiles. Potatoes and sweet potatoes must soak in ice water 1 hour.

  • Jviney on June 21, 2021

    This was fine. I don’t think I’d repeat it, it wasn’t one of the better dip recipes I have made...I think I was hoping for better depth of flavour. Perfectly serviceable but not memorable.

  • lholtzman on September 23, 2020

    6/15/20 - I felt like there was too much extra stuff for my taste. I think I just like the simplicity of avocado, lime, and salt. 8/16/25 - I liked this so much better this time. Maybe my avocado was a little less ripe. I kept on going back for more.

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