Cannoli Dip
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If you like this Cannoli Dip, you’ll also have to try my Caramel Apple Cheesecake Dip or my Biscoff Mousse that I like to eat as a dip with fresh strawberries!
No-fuss, 5 ingredient dessert!
I’ve been making this dessert for several years now and finally thought it needed a permanent home! It’s crowd-pleasing, fun for parties and potlucks, and a quick and easy recipe that’s great to make ahead. It’s luscious and addictvley dippable, you’ll love it with broken waffle cones, mini chocolate chip cookies, or fresh fruit!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below).
- Whole milk ricotta: I recommend using whole-milk ricotta for a more rich and creamy dessert.
- Mascarpone: Mascarpone is like an Italian-style cream cheese, but it’s not as tangy as cream cheese. It has a slightly sweet flavor and it’s more decadent. It has a delicate flavor, but a rich and creamy texture.
- Powdered sugar: Start with less and add more as needed—taste as you go.
- Vanilla extract: or you can even use vanilla bean paste!
- Mini chocolate chips: Be sure to go for the mini chips because they distribute evenly throughout the dip and are easier to scoop compared to full-sized ones.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below).
Add & mix!
Add the ricotta, mascarpone, powdered sugar, and vanilla extract to a stand mixer, beat on medium high speed for about 4-5 minutes.
Just fold it in
Fold in the mini chocolate chips. Then chill for at least 30 minutes.
Serve!
Add more mini chocolate chips on top and serve with fresh fruit, broken waffle cones, cookies, etc. YUM!
Success Tips
- High-quality ingredients: since this recipe only has a few ingredients, it’s important to choose high-quality ricotta and mascarpone. Use real, pure vanilla extract and some good mini chocolate chips, too!
- Drain the ricotta: ricotta can hold excess moisture, which can make the dip runny. In my testing, I found as long as you pour out any liquid that as settled on the top work well, but if you feel your dip is runny, place the ricotta in a cheesecloth-lined sieve over a bowl and let it drain in the fridge for at least 1 hour (or overnight).
- Powdered sugar: do not substitute with granulated sugar, it will have a gritty texture. Start with 1 1/2 cups, and then taste test and add more depending on how sweet you’d like the dip.
- Keep on mixing: Up to 5 minutes, give it some time to get thick and creamy.
- Don’t skip the chill: A brief chill time helps the dip set up and get a little thicker, making this a great dessert or treat to make-ahead and take out before guests arrive!
Storage
- Keep in the refrigerator for up to 3-5 days. Give it a good stir before you dig in.
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Cannoli Dip
Ingredients
- 2 cups whole milk, full-fat ricotta*, drained (a 15 or 16 oz. container is perfect)
- 8 oz. mascarpone cheese
- 1 1/2 – 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/2 cup mini chocolate chips, plus more for garnishing on top
- for serving: broken waffle cones, broken cannoli shells, Italian pizzelle cookies, biscotti, chocolate chip cookies, strawberries, etc.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Be sure to drain and discard any excess liquid from the ricotta cheese to ensure a creamy texture.
- Add the ricotta, mascarpone, powdered sugar, and vanilla extract to a stand mixer and beat on medium-high speed for 4-5 minutes, until it is thick and fluffy.2 cups whole milk, full-fat ricotta*, drained, 8 oz. mascarpone cheese, 1 1/2 – 2 cups powdered sugar, 1 tsp. vanilla extract
- Fold in ½ cup mini chocolate chips with a rubber spatula.1/2 cup mini chocolate chips, plus more for garnishing on top
- Pour into a serving bowl, and top with more mini chocolate chips. Chill for at least 30 minutes – 1 hour, or up to 2 days.
- Serve with your favorite cookie for dipping, and enjoy!for serving: broken waffle cones, broken cannoli shells, Italian pizzelle cookies, biscotti, chocolate chip cookies, strawberries, etc.
Video
Notes
- Storage: Keep in the refrigerator for up to 3-5 days. Give it a good stir before you dig in.
- Variations: feel free to add in some chopped pistachios/almonds/hazelings, orange zest, a pinch of ground cinnamon or nutmeg, add in 1-2 Tbsp. cocoa powder for a cocoa cannoli dip flavor, or add in a pinch of espresso powder for a coffee-infused twist.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
