Whipped Plant-Based Yogurt and Ricotta Dip

Remove the vegan ricotta and yogurt from the refrigerator 10 minutes before starting so they blend more easily. Zest half a lemon and set aside for garnishing, then juice the lemon and measure out one tablespoon of juice.

Combine the plant-based yogurt and vegan ricotta in a medium bowl. Add the lemon juice, salt, and black pepper, then beat vigorously with a fork or hand whisk for 2–3 minutes until the mixture is light, smooth, and slightly aerated.

Taste the dip and adjust seasoning — it should be bright and tangy from the lemon, well-salted, and creamy. Add a little more lemon juice if it tastes flat, or more salt if the flavors seem muted.

Transfer the whipped dip to a wide, shallow serving bowl. Use the back of a spoon to create swooping, wave-like ridges across the surface — these hollows will hold the oil and toppings.

Drizzle generously with extra virgin olive oil, letting it pool in the ridges. Scatter za'atar over the top, followed by the lemon zest and a few torn fresh herb leaves such as mint, parsley, or dill.

Serve immediately alongside warm pita bread, vegetable crudités, or crackers. The dip can be made up to 4 hours ahead and refrigerated — add the oil and garnishes just before serving.