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Cannoli Dip
4.8 from 18 votes

Cannoli Dip

A party-friendly spin on a widely popular Italian dessert that's turned into a perfectly dip-able treat. It's made with rich ricotta, fluffy whipped cream, sweetened with fine powdered sugar and dotted with tiny dark chocolate chips. A fun and easy way to make cannoli!

Prep Time
10 mins
Total Time
10 mins
Servings: 12 servings (about 3 cups)
Course: Dessert
Cuisine: Italian

Ingredients

  • 15 oz ricotta cheese strained, whole milk
  • 3/4 cup (80g) powdered sugar plus more for dusting if desired
  • 1 tsp lemon juice fresh
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon plus more for dusting
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips plus 1 Tbsp for garnish, mini
  • 1/3 cup pistachios plus 1 Tbsp for garnish (optional, chopped, unsalted

Instructions

    Cup of Yum
  1. In a mixing bowl using an electric hand mixer whip heavy cream until very stiff peaks form.
  2. In a separate mixing bowl using a spatula, stir together ricotta, powdered sugar, lemon juice, vanilla extract, and cinnamon.
  3. Fold whipped cream into ricotta mixture then fold in chocolate chips and pistachios of using.
  4. Serve topped with remaining chocolate chips and optional pistachios , dusted lightly with powdered sugar if desired.
  5. Serve with homemade cannoli chips**, crackers such as graham crackers, waffle crisps or Anna's orange crackers, or fried flour tortilla chips or wonton chips.

Notes

  • *To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.
  • *To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.
  • Pistachios and cannoli chips not included in nutrition estimate as these are optional.
  • To make cannoli cheese make one batch of dough from this recipe (you don't need the egg white, just the whole egg).
  • Divide rested dough into 2 equal portions. Roll each portion into a very thin rectangle on a floured surface, about 14 by 12-inches.
  • Cut into 2-inch thick strips then cut each strip into 2-inch rectangles.
  • Deep fry in preheated 350 degree oil in batches about 12 at a time until golden brown on each side, turning halfway through (about 15 seconds on each side). Use a spider strainer to remove then transfer to paper towel lined plate to drain. Repeat with all of the dough.