Chocolate Chip Cannoli Dip
Paired with waffle crisps, this deconstructed Italian pastry may be even better in dip form.
Serves8 to 10
Makes3 1/4 cups
Prep5 minutes
This decadent cannoli dip deconstructs the classic Italian pastry, turning a beloved bakery treat into an easy and interactive dessert. I swapped in cream cheese for the mascarpone, which lends a nice smooth and stable texture, and swirled in mini dark chocolate chips for the perfect crunch. A touch of ground cinnamon accentuates the cannoli flavor. You can fancy it up by topping the dip with chopped pistachios, maraschino cherries, orange zest, or rainbow sprinkles for a pop of color.
Many of the popular store-bought ricotta brands can vary in texture depending on how they’re prepared. Some versions are extremely creamy, while others can have cottage cheese-sized grains. For the dip in the photo above, I used a very fine-grained ricotta that turned silky smooth when it was whisked with the cream cheese.
Why Is My Cannoli Filling Runny?
In this recipe, the cream cheese helps combat any excess liquid from the ricotta. If you’re using other ingredients that aren’t as thick and stabilized (such as whipped cream or mascarpone), it will be more important to drain the ricotta completely.
What to Serve with Cannoli Dip
I like to serve this dip with waffle crisps, but below are excellent stand-in dippers you could try.
- Broken-up waffle or sugar ice cream cones
- Fresh fruit, like strawberries, apple slices, or peaches
- Graham crackers
- Any crisp cookies
Cannoli Dip Recipe
Paired with waffle crisps, this deconstructed Italian pastry may be even better in dip form.
Prep time 5 minutes
Makes 3 1/4 cups
Serves 8 to 10
Nutritional Info
Ingredients
- 8 ounces
cream cheese
- 1 (15- or 16-ounce) tub
ricotta cheese (2 cups)
- 1 cup
powdered sugar
- 1 teaspoon
vanilla extract
- 1/8 teaspoon
ground cinnamon
- 1/2 cup
plus 2 tablespoons mini dark chocolate chips, divided
Optional dippers:
Waffle crisps
Graham crackers
Broken-up waffle cones
Fresh fruit
Instructions
Place 8 ounces cream cheese and 1 (15- to 16- ounce) tub ricotta on the counter and let sit at room temperature for 20 to 30 minutes.
Drain and discard any excess liquid sitting on top of the ricotta. Transfer the ricotta and cream cheese to a medium bowl. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon ground cinnamon, and whisk until smooth and creamy. Fold in 1/3 cup of the mini dark chocolate chips.
Transfer to a serving bowl and smooth out the top. Sprinkle with the remaining 2 tablespoons mini chocolate chips. Serve with desired dippers.
Recipe Notes
Make ahead: The can be made ahead and refrigerated for up to 1 week. Serve cold.