I made this dip for a potluck party we went last weekend. The theme of the potluck was Lebanese food. I had already made some hummus last week, so I decided to make a different dip this time.
This ricotta-tahini dip is really great. Originally it is made with chopped onions but I like using green onions instead, they add a great flavour. This is a great alternative to the old ranch dip, think of that next time you make a vegetable platter. I also use is as a sandwich spread, after all it is just dressed up ricotta... making it couldn't be easier:
Ricotta Tahini Dip Recipe:
1 (14 oz) container of ricotta
3/4 cup of tahini
3 small green onions, chopped
1/2 teaspoon of salt (or to your taste)
Blend the first 4 ingredients in the food processor. Slowly add olive oil until you get a creamy dip consistency. Keep refrigerated.