This dreamy cannoli dip transforms the beloved Italian pastry into a perfectly scoopable treat! When I’m craving those classic cannoli flavors but don’t want to fuss with shells (though you might love my mini cannoli cups), this 10-minute dip is my go-to solution. Rich mascarpone cheese meets sweet ricotta, creating a cloud-like texture that’s studded with tiny chocolate chips – just like the classic dessert we all love!
Why You’ll Love This Cannoli Dip
- Ready in just 10 minutes flat
- Perfectly creamy and scoopable texture
- Made with real Italian cheeses for authentic flavor
- No baking or special equipment needed
- Make-ahead friendly for parties
- Customizable sweetness level
- Perfect for dipping everything from cookies to fruit
Let me tell you a little secret about this recipe – it’s been my party trick dessert for years! Every time I bring it to gatherings, people absolutely swoon over the silky-smooth texture and rich flavor. The combination of whole-milk ricotta and mascarpone creates this incredibly luxurious base that’s sweetened just right with powdered sugar. And those mini chocolate chips? They add the perfect tiny bursts of chocolate in every bite, just like a traditional cannoli.
What makes this dip extra special is how versatile it is. I love serving it with broken waffle cones (to mimic traditional cannoli shells!), but it’s equally divine with fresh strawberries, crispy biscotti, or even graham crackers. The best part? You can whip it up in advance, let it chill in the fridge, and it’ll be ready whenever your sweet tooth strikes!
Ingredients Overview
Let me walk you through the star players that make this cannoli dip absolutely irresistible! Each ingredient works together to create that classic cannoli flavor we all know and love.
- Whole Milk Ricotta: This is the heart and soul of our dip! Ricotta brings that signature cannoli texture we’re after. Think of it as the fluffy clouds that make this dip so heavenly. When shopping, reach for whole milk ricotta – it’s richer and creamier than its lower-fat cousins. Just like in my beloved cannoli cake recipe, quality ricotta makes all the difference.
- Mascarpone: Think of mascarpone as ricotta’s sophisticated Italian cousin! It’s sweeter and silkier than cream cheese, adding a luxurious richness that takes this dip from good to phenomenal. It melts perfectly into the mixture, creating that smooth, velvety texture we’re after.
- Powdered Sugar: We’re using powdered sugar because it dissolves beautifully, creating a silky-smooth texture. The cornstarch in powdered sugar also helps stabilize our dip, giving it that perfect consistency.
- Mini Chocolate Chips: These tiny bits of joy add the perfect amount of chocolate in every bite. The mini size is crucial here – they distribute more evenly and make dipping much easier than their larger counterparts.
Success Tips & Tricks
After making this dip countless times (and learning from a few mishaps!), here are my tried-and-true tips for cannoli dip perfection:
- Drain That Ricotta: This is my number-one tip! Extra moisture is the enemy of perfect cannoli dip. Pour off any liquid sitting on top of your ricotta, or for ultra-thick dip, strain it through cheesecloth for an hour.
- Room Temperature Ingredients: Let your ricotta and mascarpone sit out for about 30 minutes before mixing. They’ll blend together much more smoothly, just like when making homemade crackers for dipping.
- The Magic of Mixing: Don’t rush the mixing process! A full 4-5 minutes of beating incorporates air into the mixture, making it lighter and fluffier. You’ll notice the texture change from grainy to silky smooth.
- Chill Time is Crucial: Give your dip at least 30 minutes in the fridge before serving. This rest period lets the flavors meld together and helps the dip firm up to the perfect consistency.
Step-by-Step Instructions
Let me walk you through making this dreamy cannoli dip! I’ve tested this recipe countless times to get it just perfect – creamy, sweet, and absolutely irresistible. Just like my crème brûlée cheesecake, the key is in the technique.
Making the Base
- Start by draining any excess liquid from your ricotta. Place it in your mixing bowl along with the mascarpone.
- Add 1½ cups powdered sugar and vanilla extract. Trust me on starting with less sugar – you can always add more!
- Beat on medium-high speed for 4-5 minutes. This might seem long, but it’s essential for that perfectly smooth texture.
Finishing Touches
- Gently fold in ¾ cup mini chocolate chips until evenly distributed.
- Transfer to your serving bowl and chill for at least 30 minutes.
- Before serving, sprinkle extra chips on top for that classic cannoli look!
Baker’s Tip: If your dip seems too thick, add 1-2 tablespoons of heavy cream. Too thin? Add more powdered sugar, 2 tablespoons at a time.
Recipe Variations & Uses
This versatile dip is perfect for customizing, much like my strawberry cheesecake cake. Here are some of my favorite ways to make it your own:
Mix-In Options
- Nutty Version: Add ¼ cup finely chopped pistachios
- Orange-Scented: Mix in 1 tablespoon fresh orange zest
- Double Chocolate: Use both mini semi-sweet and white chocolate chips
Serving Suggestions
- Broken waffle cones (my absolute favorite!)
- Graham crackers or cheesecake cookies
- Fresh strawberries or apple slices
- Biscotti cookies
- Pretzel crisps for that sweet-salty combo
Make-Ahead Tip: Prepare the dip up to 3 days in advance. Just give it a good stir before serving, and add fresh toppings right before guests arrive!
FAQs & Final Thoughts
Absolutely! This dip keeps beautifully in the refrigerator for up to 3-5 days. Just give it a quick stir before serving to restore its creamy texture.
If your dip seems too thin, it’s usually because of excess moisture in the ricotta. Make sure to drain any liquid from the top of the ricotta before using. You can also strain it through cheesecloth for an hour or overnight if needed.
I don’t recommend freezing this dip. The texture of both ricotta and mascarpone can become grainy when frozen and thawed. Fresh is best!
While mascarpone creates the richest flavor (just like in my million dollar chicken casserole), cream cheese can work in a pinch. Just make sure it’s fully softened and beat it well to avoid lumps.
Final Thoughts
I can’t tell you how many times this cannoli dip has saved the day at last-minute gatherings! It’s one of those recipes that makes everyone’s eyes light up when they taste it. The combination of sweet ricotta, creamy mascarpone, and tiny chocolate chips creates pure magic in every bite.
Whether you’re serving this at a party, bringing it to a potluck, or just treating yourself on a cozy night in, I promise this will become a regular in your dessert rotation. Don’t forget to snap a photo and let me know how you enjoyed it – I absolutely love seeing your kitchen successes!
Baker’s Tip: Keep some extra mini chocolate chips and broken waffle cone pieces on hand – trust me, you’ll want to replenish them as your guests keep coming back for more!
Cannoli Dip
Equipment (affiliate links)
- 1 Stand Mixer
- 1 Rubber Spatula
- 1 Serving Bowl
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.
Instructions
- Be sure to drain and discard any excess liquid from the ricotta cheese to ensure a creamy texture.2 cups whole milk, full-fat ricotta
- 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
- Fold in ½ cup mini chocolate chips with a rubber spatula.2 cups whole milk, full-fat ricotta
- 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.2 cups whole milk, full-fat ricotta
- Serve with your favorite cookie for dipping, and enjoy!2 cups whole milk, full-fat ricotta
Notes
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.
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