Ricotta and Avocado Dip with Jacket Potato Triplets

5 from 5 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


Ricotta Avocado Dip:

  • 125 g Ricotta
  • 100 g 1 ripe avocado 200 g / pitted and peeled
  • 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 Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 tbsp Chive 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 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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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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