Combine all the ingredients in a bowl and stir thoroughly until the mixture is smooth (use a whisk or a large spoon). Taste to check if the sauce needs more seasoning. Serve immediately or refrigerate (for up to 3 days in a closed jar) for later.
In addition to the ricotta I also used yogurt to add a bit of tangy flavour into the dip. You can use either Skyr or Greek yogurt (or another thick yogurt) in this recipe. I opted for Skyr to create a thick, rich texture without many calories - it's practically fat free.
I do not recommend using buttermilk or kefir in this recipe (although both are delicious, naturally low fat dairy products, similar to yogurt). They would work well in a ranch dressing recipe, which does not need to be as thick as a dip.