Cannoli Dip

This Cannoli Dip is a deconstructed version of your favorite Italian dessert, perfect for dipping cookies, fruit, or waffle cones. Ready in just 10 minutes, it's the ultimate party treat!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Chill time 30

Total Time 40

Servings servings

Calories 121kcal

Author Tawnie Graham of Kroll's Korner

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.

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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