This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.Use the Chilean Arbequina for this application. With its grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently. I toasted some bread and liberally slathered it with the spread. However, it would be equally delicious as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.