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.

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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.

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Plus, ricotta is a great source of protein, with a half-cup boasting over 9 grams of protein. This makes this dip a simple yet satiating appetizer for pleasing your guests until the main meal.

Transfer the ricotta to a bowl and use immediately or cover with plastic wrap and refrigerate. The ricotta will keep for four to five days in the refriderator.

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.