Ricotta and Avocado Dip with Jacket Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Ricotta and Avocado Dip with Jacket Potatoes

Instructions

Wash the potatoes and cover with salted water in a saucepan, cover, bring to the boil and cook for 20 minutes.
In the meantime, wash the lemon, finely grate 1 teaspoon peel and squeeze out 3 teaspoons of juice. Mix the ricotta with 1/2 teaspoon lemon zest, 2 teaspoons lemon juice and 1 tablespoon olive oil, season with salt and 1/4 teaspoon chili flakes.
Halve, core, and peel the avocado and dice the pulp, mix with 1 teaspoon lemon juice. Cut the chives into rolls.
Mix half of the avocado and chives into the ricotta.
Drain the potatoes, let them evaporate briefly and peel them.
Sprinkle the ricotta dip with the remaining avocado, chives rolls, 1/2 teaspoon lemon zest and 1/4 teaspoon chilli flakes. Drizzle with 1 tablespoon of olive oil and serve with the potatoes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.