Our Green Goddess Homemade Ricotta Dip is our new favorite appetizer to serve when we're entertaining. The ricotta dip starts with a base recipe of homemade ricotta, and then is whipped up with plenty of fresh tarragon, garlic, scallion, and lemon - all the classic makings of a green goddess dressing. If you want to skip making homemade ricotta, you can swap out an equal amount of whole milk, plain ricotta.)
Set a sieve lined with cheesecloth over a large bowl.
Bring milk, heavy cream, and 1/2 teaspoon salt to a boil in a large pot. Slowly stir in lemon juice and turn the heat down to low. (You still want the mixture to be lightly boiling or simmering.) Stir mixture for three minutes until it has curdled and all of the curds have sepearted from the whey. Pour the mixture into the cheesecloth-lined sieve. Let set for up to an hour until all the liquid has drained.and you are just left with ricotta.
Add the tarragon, scallions, garlic, lemon zest, lemon juice, 1/8 teaspoon pepper, and remaining 1/2 teaspoon kosher salt to the bottom of a food processor. Pulse until the mixture is finely chopped and is close to a paste consistency.
Add the ricotta and continue to pulse until whipped and everything is combined. Season to taste with salt and pepper.
Transfer to a serving dish and serve right away, or store for up to a week in an airtight container. Serve with crostini, bread, and crudites.
If you want to use store-bought ricotta, make sure it's WHOLE MILK, and equals two cups.