This Cannoli Dip tastes just like the filling you’d find in a classic cannoli! Serve with chocolate dipped waffle cone pieces for an easy, crunchy pairing.
Our friends came over for homemade pizza night the other day and brought cannolis for dessert. They were crispy on the outside, creamy in the middle, and perfectly sweet. I knew I wanted to make a homemade version, but I didn’t want to put in the work of making and filling the shells. My solution? Cannoli dip! Everything you love about cannolis, but WAY easier!
What does cannoli dip taste like?
This dessert dip tastes just like the filling you’d find in cannolis! This twist on a classic is subtly sweet, creamy, and has the slightly cheesy, salty flavor from the ricotta.
What is cannoli dip made of?
Cannoli dip is made with ricotta, mascarpone, powered sugar, cinnamon, salt, vanilla extract, and chocolate chips!
Ingredient substitutions
- Ricotta – whole milk ricotta must be used for the creamiest, smoothest result. I don’t recommend using a skim or part-skim ricotta. There is no substitute for ricotta. This is the classic flavor of cannolis.
- Mascarpone – a rich, creamy ultra smooth cheese. Some cannoli dip recipes call for cream cheese instead of mascarpone, but I wouldn’t recommend it, because cream cheese has a much stronger, tangier flavor which would overpower the other flavors in the dip.
- Powdered Sugar – sweetens the dip. There is no substitute for powdered sugar. Granulated sugars are too grainy and liquid sugars would make the dip too runny.
- Cinnamon – may or may not be traditional (depending on who you ask), but cinnamon adds a great depth of flavor and subtly spicy, warm flavor that really makes this cannoli dip shine! If you’d like to mix it up, omit the cinnamon and try a little orange zest, lemon zest, etc.
- Salt – enhances the flavor of the ricotta cheese and balances out the sweetness from the sugar and the chocolate chips.
- Vanilla Extract – adds a warm, depth of flavor. Try playing around with other extracts to mix it up! Try almond, mint, etc.
- Chocolate Chips – mini, semi-sweet chocolate chips are used in the original recipe, but milk or dark will work as well. Not a chocolate fan? Try chopped pistachios instead!
How do you make cannoli dip thicker and creamier?
- Whip it. Whipping whole milk ricotta and mascarpone in a stand mixer (or in a bowl with a hand mixer) for about 5 minutes will ensure your cannoli dip is super thick and creamy. If you have extra time, feel free to strain your ricotta before proceeding with the recipe as written. I used Galbani Whole Milk Ricotta Cheese and didn’t feel the need to strain.
- Let it chill. Once the dip has been made, allow the dip to chill and set in the fridge for at least an hour.
- Add powdered sugar. If the dip is still too loose, try beating in additional sugar. You may need to adjust seasonings (salt, cinnamon, vanilla) if adding more sugar.
What do you eat cannoli dip with?
This dip can be scooped up with your favorite sweet vessel:
- Broken waffle cones
- Broken waffle cones dipped in chocolate (pictured)
- Pizzelles
- Crunchy chocolate chip cookies
- Graham crackers
How to store
Leftovers can be stored in an airtight container in the fridge for 2-3 days. I don’t recommend freezing this dip.
– Jennifer
Cannoli Dip
Equipment for this recipe
Ingredients
- 1 (15 oz) container whole milk ricotta strained if necessary
- 1 (8 oz) container mascarpone
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips I used semi-sweet
- Broken waffle cone pieces dipped in chocolate for serving (see above for other serving suggestions)
Instructions
- Place ricotta and mascarpone into the bowl of your stand mixer and beat until light and fluffy, about 5 minutes on medium.
- Beat in powdered sugar, vanilla, salt, and cinnamon until combined, then fold in the chocolate chips.
- Transfer to a serving dish, then cover and place in the fridge until chilled.
- Scoop up with waffle cone pieces and enjoy!
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Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Anonymous