Crudités with Goat Cheese Dip

Blend goat cheese, ricotta, and white-wine vinegar together to make this quick, light dip that goes great with endive and radishes.

6 oz (¾ cup) goat cheese
¼ cup ricotta cheese
1 Tbsp. white wine vinegar
¼ tsp. coarse sea salt
black pepper, freshly cracked
¼ tsp. sugar
2 Tbsp. extra-virgin olive oil
1 endive, leaves separated
1 bunch radishes, halved if large

Blend goat cheese, ricotta, vinegar, salt, a pinch of pepper, the sugar, and oil in a food processor or blender until smooth. Transfer dip to a serving bowl; season with pepper.

Serve with endive and radishes.

Dip can be refrigerated, covered, up to 4 days.

Makes 4 servings.