I came across this great dip when I wrote The Figs Table with Todd English in 1998 (Simon & Schuster). Todd rarely used it as a dip but instead dolloped it on pizza, salads, pasta, and burgers and swirled it into polenta. It’s not only versatile, it’s also a snap to make and lasts up to a week.

Makes 1 cup.

1 cup crumbled goat cheese or ricotta cheese, at room temperature
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh oregano leaves
Kosher salt to taste (depends on the saltiness of the goat cheese)
Pinch of freshly ground black pepper

1. Place the goat cheese in a medium-size mixing bowl and mash well. Add the remaining ingredients and mix until well combined.

2. Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 1 week. If refrigerated, let soften a bit before serving, if desired.

Serve with celery sticks, baby carrots or carrot sticks, grape or cherry tomatoes, endive spears, blanched asparagus, pita chips, or French bread toasts.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)