Jenn Barger’s Italy in the 1980s Dip (aka Ricotta & Sun-dried Tomato Dip)
1 cup part-skim ricotta cheese
4 oz. cream cheese, softened
1 cup sun-dried tomatoes in oil and spices (like from the olive bar at the grocery store)
1 red onion, sliced, then caramelized in a skillet with a small amount of olive oil and balsamic vinegar
After cooking and slightly cooling the onions, put all ingredients in a food processor and pulse until incorporated and smooth-ish. For a smoother texture, chop the sun-dried tomatoes into a medium dice before pulsing.
Serve with pita chips or olive oil crackers.