8 ounces Cream Cheese or Ricotta, preferably room temperature
¾ cup Sour Cream or Labneh
¼ cup Tahini
2 tablespoons Water
Kosher Salt and Freshly Ground Pepper
¼ cup Extra-Virgin Olive Oil
2 tablespoons White Sesame Seeds
1 teaspoon Ground Turmeric
Flaky Sea Salt
Combine the cream cheese, sour cream, tahini and water in the bowl of a food processor. Pulse until well blended and creamy (alternatively, use a fork or spoon; there might just be a few lumps, which is actually fine). Season with salt and pepper.
Heat the olive oil and sesame seeds in a small skillet or pot over medium heat. Cook, swirling occasionally, until the sesame seeds are toasted and fragrant, 2 to 3 minutes. Add the turmeric and remove from heat.
Transfer the cream cheese mixture to a cute serving bowl and top with the sesame-turmeric oil. Finish with flaky salt and more pepper before serving.