This cottage cheese cannoli dip can be stored in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as some separation may occur.

In a medium bowl, combine the drained ricotta, the 1/4 cup Pecorino, the olive oil, Italian seasoning, orange zest, salt and black pepper to taste and red pepper flakes, if using.

Cookies, crackers, pretzels, you name it: When it's finally dessert time, I dip, you dip, we dip! Caramel Apple Dip This isn't any old after school snack.

Using quality ingredients is key for Cupps — no pre-shredded American cheese here. So is making sure the ricotta is well-whipped; if it’s not, the dip can take on a gritty, almost curdled texture.

This whipped topping is ready to spread on bread or crackers, and is perfect for all kinds of recipes. Pour it over roasted beets for a tart and sweet combo, or serve it with grilled asparagus to ...

This genius recipe from “Big Dip Energy” combines butternut squash with ricotta and curry — and serves it in the hollowed out gourd by Rebecca Flint Marx Dec 9, 2024, 8:00 AM PST ...

Giada’s Caprese Ricotta Dip is high in protein, requires no cooking and can be prepared in about 15 minutes. This recipe combines whipped ricotta, canned tomatoes and basil for a rich and ...

For the broad bean dip, put 400g of the beans into a food processor; set aside the rest for the topping. Add the preserved lemon, 100ml extra-virgin olive oil, the ricotta, roasted garlic and mint ...

Use full-fat cottage cheese for the creamiest texture. Low-fat versions can work, but full-fat cottage cheese blends up smoother and makes for a richer, thicker dip. Let the dip chill before serving.