In the cooking class I took in Italy, I learned how to make a typical Ligurian walnut sauce (salsa di noci) for pasta, but I also like it as a dip. Blend ½ c (50 g) whole walnuts, 3 T ricotta, 1 t lemon juice, 1 T fresh marjoram leaves, 1 clove garlic, 2 T olive oil, ¼ c (60 ml) water, salt & pepper. Use as is for a dip with crudités, or heat it & thin it out with a splash of water for a creamy pasta sauce.