Crystal Nelson
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Ricotta and Avocado Dip with Jacket Potato Triplets
The perfect ricotta and avocado dip with jacket potato triplets recipe with a picture and simple step-by-step instructions.
Ricotta Avocado Dip:
- 125 g Ricotta
- 100 g 1 reife Avocado 200 g / entkernt und geschält
- 0,5 tsp Lemon zest
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 2 big pinches Coarse sea salt from the mill
Jacket potato triplets:
- 400 g Triplets (small, waxy potatoes)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 tbsp Chives rolls
- 10 piece Grapes for garnish
- 2 Bit Red peppers for garnish
- Coarse sea salt from the mill
Ricotta Avocado Dip:
- Halve the avocado, remove the core, remove the peel and cut everything into small pieces. Put everything (100 g avocado pieces, 125 g ricotta, ½ teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil and 2 big pinches of coarse sea salt from the mill) into a slim, tall vessel and puree with a hand blender.
Jacket potato triplets:
- Wash the potatoes (triplets) and boil them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, let cool a little and peel off.
Serve:
- Serve the ricotta avocado dip with jacket potato triplets, sprinkled with chives and garnished with grapes and a piece of paprika. If necessary, season the jacket potato triplets on the plate with coarse sea salt from the mill.
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