Cannoli Dip

This Cannoli Dip is a deconstructed version of your favorite Italian dessert, perfect for dipping cookies, fruit, or waffle cones.

Prep Time: 5

Cook Time: 30

Total Time: 40

Servings:

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Equipment (affiliate links)

▢
1 Stand Mixer
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1 Rubber Spatula
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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

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