Cannoli Dip

5 stars (2 ratings)

An easy, 10-minute cannoli dip with six ingredients. All the classic flavor, less work—perfect for parties and a guaranteed crowd-pleaser!

Prep Time3

Chill Time30

Course: Dessert, Snack

Cuisine: Dip

Keyword: cannoli, dip, Easy, italian, mascarpone, ricotta

Servings: servings

Calories: 116kcal

Ingredients

½ cup heavy cream cold
1 cup mascarpone 227g
¾ cup powdered sugar 90g + more for garnish
½ teaspoon pure vanilla extract*
1 cup ricotta cheese drained of excess liquid (227g)
¼ cup mini chocolate chips + more for garnish

Instructions

Using a stand mixer with the whisk attachment or with a hand-held mixer, whip the heavy cream until stiff peaks form. Move to a separate bowl.
Drain any excess liquid from the ricotta cheese.
Add the mascarpone, powdered sugar and vanilla to the bowl you used for the whipped cream (no need to wash it). If using a stand mixer, switch to the paddle attachment. Beat on medium until smooth, about 1- 2 minutes. Scrape up and down the bowl.
Add the ricotta cheese to the bowl and beat on low until well combined, about 1 minute.
With a spatula, fold in ½ of the whipped cream to the mascarpone ricotta mixture until combined. Add the remaining whipped cream and mini chocolate chips and fold them in, being careful to not deflate the whipped cream.
Cover and chill at least 30 minutes before serving. Garnish with additional mini chocolate chips and a dusting of confectioners’ sugar. Chopped pistachios also make a great garnish.

Notes

*orange zest, lemon zest or a touch of almond extract can be used along with the vanilla.

Serve with broken cannoli shells, broken waffle cones, biscotti, vanilla wafers, graham crackers, pretzels, fruit etc.

Can be made up to one day in advance. Store covered in the refrigerator. Any leftover cannoli dip can be stored covered in the refrigerator for 3 - 4 days.

Nutrition