Description
This creamy and indulgent Cannoli Dip is a delightful twist on the classic Italian cannoli dessert. Made with smooth ricotta and mascarpone cheeses, sweetened with powdered sugar and vanilla, and speckled with mini chocolate chips, it’s perfect as a dip for broken waffle cones, graham crackers, or fresh fruit. Ready in just 10 minutes with no cooking required, it’s an easy and crowd-pleasing dessert for any occasion.
Ingredients
Scale
Cheese Mixture
- 2 cups whole milk ricotta cheese
- 8 ounces mascarpone cheese, room temperature
Sweeteners & Flavorings
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Add-ins & Garnishes
- ½ cup mini semi-sweet chocolate chips
- Chopped pistachios or crushed cannoli shells for garnish (optional)
Instructions
- Combine cheeses: In a large mixing bowl, combine the ricotta cheese and mascarpone cheese. Beat with a hand mixer until the mixture is smooth and creamy, ensuring there are no lumps.
- Add sweeteners and flavorings: Add the powdered sugar, vanilla extract, and ground cinnamon to the cheese mixture. Beat again with the mixer until everything is fully incorporated and the dip is light and fluffy.
- Fold in chocolate chips: Gently fold in the mini semi-sweet chocolate chips using a spatula to evenly distribute them without breaking them.
- Chill the dip: Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
- Serve: When ready to serve, transfer the dip to a serving bowl. Top with additional chocolate chips, chopped pistachios, or crushed cannoli shells if desired. Serve with broken waffle cones, graham crackers, or fresh fruit for dipping.
Notes
- For an extra smooth texture, strain the ricotta cheese using cheesecloth or a fine-mesh sieve for several hours before mixing.
- Adjust the sweetness by adding more or less powdered sugar according to your preference.
- This dip can be prepared a day in advance and stored covered in the refrigerator.
