Cannoli Dip
Cannoli Dip is only 5 ingredients and it's a simpler way to enjoy the classic dessert in an easy to make desert dip. So creamy with cream ricotta cheese and cream cheese, vanilla extract and powdered sugar add the sweetness, and then the dip is dotted with mini chocolate chips throughout.
Servings 10 (1/2 cup each)
Calories 356kcal
Equipment
Ingredients
- 1 container (16 oz) ricotta cheese (drained well, see below)
- 8 ounces softened full-fat cream cheese
- 1 ¼ cups powdered sugar (plus extra for dusting)
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
Instructions
Drain Ricotta Cheese
- Spread the ricotta cheese over 3 layers of paper towels (I lay the 3 layers of paper towel on top of a large cutting board). Press a double layer of paper towels on top of the cheese to soak up any excess moisture. Let the ricotta rest for 10 before moving on.
Make The Cannoli Dip
- Add the drained & rested ricotta cheese, cream cheese, powdered sugar, and vanilla extract into a mixing bowl.
- Use an electric hand mixer, or use a stand mixer with the paddle attachment, and beat on medium speed until the mixture is fluffy and combined well. About 2 minutes. * It's important to whip the mixture so you end up with a light & fluffy dessert dip. It needs to be well combined.
- Stir in the chocolate chips until combined.
- Cover the bowl with plastic wrap and let it refrigerate for 1-2 hours before serving. * If you are letting it refrigerate for longer (which is fine) do not add the chocolate chips until right before serving. After awhile the chocolate chips will bleed color into the bright white dip.
- Serve the dip chilled with an assortment of dippers like strawberries, broken waffle cones, Milano cookies, mini chocolate chip cookies (Chips Ahoy), graham crackers (chocolate or honey), stroopwafles, wafer cookies, Nilla wafers, etc.
Notes
Yield : This recipe makes 5 cups of cannoli dip. The nutrition information is for 10 servings with each serving being equal to 1/2 cup.
Softened Cream Cheese : Don't the cream cheese sit out for longer than 2 hours before beginning the recipe. The cream cheese does need to be softened so it will incorporate smoothly, without chunks, into the cannoli dip. For best results and taste use full-fat cream cheese.
Ricotta Cheese : For best taste and results use the whole milk ricotta cheese instead of the reduced-fat stuff. Don't skip the step of draining the ricotta
How To Store Leftovers : Store leftover dip, inside an airtight container, in the fridge for up to 4 days. Stir the dip well to combine it together before serving.
Substitution Ideas -
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- Mascarpone Cheese : Use 8 ounces of mascarpone cheese instead of cream cheese. It's more expensive than cream cheese but it is similar in flavor and it's more traditional for cannolis. So if you want the dip to be more authentic, use mascarpone cheese instead.
- Milk Chocolate Chips : I prefer using the semi-sweet mini chocolate chips but if wanted, feel free to use milk chocolate chips. They are larger pieces, which I find hard to eat in a creamy dip like this one, but they can be used just fine if that's what you prefer.
- Pistachios + Orange Zest : Finely chopped shelled pistachios and/or orange zest are always great add-ins to this cannoli dip for a little something extra if wanted.
- The texture of cannoli dip is smooth and creamy with chunks of mini chocolate chips throughout.
- This dip is similar to the flavor of traditional cannoli filling. It's mild in flavor, sweet and tangy, mixed with a hint of vanilla and sweetness from the mini chocolate chips.
Nutrition
Calories: 356kcal | Carbohydrates: 30g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 112mg | Potassium: 213mg | Fiber: 2g | Sugar: 24g | Vitamin A: 518IU | Calcium: 131mg | Iron: 2mg