If you're a fan of a sweet cannoli but don't want the fuss of filling shells, then you're going to love this Cannoli Dip! It's creamy, sweet, and has all those familiar cannoli flavors without any of the extra work!
Oreo dip and cookie dough dip are also great desserts to make at your next gathering!
Growing up in the tristate area, we love cannolis! Get a good box of cannolis from a Staten Island bakery, there's nothing better! Now that I am in New England, I have tried making them before. Frying the shells is a TOTAL mess. Don't even try it! The best part of the cannoli is the center anyway, so why not make a dip with the yummy, creamy center!
This is a great no bake dessert if you want something a little different that everyone will love! The crunchy chocolate chips go perfectly with the creamy cheese! It's great for a movie night, while watching the big game, or when you need a sweet snack. There's no bad time to enjoy this dip!
Ingredients to Make Cannoli Dip
- Ricotta. Full fat ricotta is best for the best flavor.
- Mascarpone. This is what is usually in tiramisu, but we are using it in this recipe to help make the dip a little tangy.
- Chocolate chips. Mini chocolate chips makes sure that each dip has lots of chocolate chips in them! You can use dark chocolate or semi-sweet chocolate chips.
- Powdered sugar. This makes sure that the dip is not grainy. Granulated sugar would be a little more grainy and not as smooth.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Cannoli Dip
If your ricotta cheese is a bit watery, place it in a fine mesh strainer and let it drain for about 30 minutes. This helps the dip stay creamy and thick.
Step 1: In a large bowl, combine the ricotta and mascarpone cheeses. Use a hand mixer or a whisk to blend them until smooth and creamy.
Step 2: Add in the powdered sugar and vanilla extract. Mix everything together until well combined.
Step 3: Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dip.
Step 4: Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes to let the flavors meld together. Then, serve with your favorite dippers!
Lynn's Tip!
Don't use low fat or fat free cheeses! This is a dessert dip after all! Full-fat versions of ricotta and mascarpone create a richer, creamier texture.
What Should I Dip in Cannoli Dip?
There are so many fun things you can dip into cannoli dip! Here are some of our favorites:
- Waffle cone pieces or sugar cones (for that real cannoli feel!)
- Graham crackers
- Vanilla wafers
- Biscotti
- Fresh fruit like strawberries or apple slices
- Pretzels (if you like a sweet and salty combo)
Storage Instructions
Cannoli dip will stay fresh in the fridge for about 3 to 5 days. Just be sure to store it in an airtight container. The longer it sits, the better it tastes, but it’s best enjoyed within the first couple of days.
Technically, you can freeze cannoli dip, but I don’t recommend it. The texture changes though, because of the ricotta and mascarpone cheeses. It tends to get grainy once thawed. If you do freeze it, make sure to stir it well after thawing to smooth it out as much as possible, but honestly, it’s best enjoyed fresh!
Frequently Asked Questions
Absolutely! You can make the dip a day or two in advance. Just store it in the fridge and give it a quick stir before serving.
If your dip is too runny, you might not have drained the ricotta enough. Next time, let it drain longer or press out excess moisture using cheesecloth. You can also add a little extra powdered sugar to thicken it up.
A little orange zest or a splash of almond extract can give it a fun twist. You could also play around with different toppings like crushed pistachios or more chocolate chips.
Cannoli Dip
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring Cups
- Measuring Spoons
Ingredients
- 15 oz Ricotta Cheese Full Fat
- 8 oz Mascarpone Cheese Full Fat
- 1 ½ cups Powdered Sugar
- 2 teaspoon Vanilla Extract
- 2 cups Mini Chocolate Chips
Instructions
- If your ricotta cheese is a little watery, place it in a fine mesh strainer and let it drain for about 30 minutes. This helps the dip stay creamy and thick.
- In a large bowl, combine the ricotta and mascarpone cheeses. Use a hand mixer or a whisk to blend them until smooth and creamy. You can also use a hand mixer.
- Add in the powdered sugar and vanilla extract. Mix everything together until well combined.
- Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dip.
- Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes to let the flavors meld together. Serve with graham crackers, waffle cones, and your favorite fruit.
Notes
- You can make this dip up to 24 hours in advance. Just keep it in an airtight container in the refrigerator and take it out when you are ready to enjoy it.
- Make sure to use full fat cheese. Low fat or fat free tend to have more liquid and can change the texture of the dip.
Lucy Ginsiorsky
Such a quick, easy and delicious recipe. I used low fat ricotta, it’s all I had, drained it to remove some of liquid but texture still creamy and very “dippable.