Cannoli Dip

Name: Cannoli Dip
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 6 -8 Servings
Ingredients: 1 3/4 cups all-purpose flour; 1 tablespoon granulated sugar; Pinch salt; Pinch ground cinnamon; 2 tablespoons red wine vinegar; 2 tablespoons shortening; 1 large egg; 1/4 cup marsala wine; vegetable oil; 15 ounces ricotta; 8 ounces mascarpone; 1 1/4 cups powdered sugar; 2 tablespoons heavy cream; 2 teaspoons vanilla extract; 1/4 teaspoon ground cinnamon; 2/3 cup mini chocolate chips; 1/2 cup chopped pistachios; mini chocolate chips; chopped pistachios; powdered sugar

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
6 -8 Servings
Course
Dessert
Cuisine
International

Cannoli Dip

Iris Warren

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A recipe for Cannoli Dip with cannoli shell chips inspired by our visit to Baltimore, Maryland!

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Ingredients

Servings

Chips:

1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
Pinch salt
Pinch ground cinnamon
2 tablespoons red wine vinegar
2 tablespoons shortening
1 large egg
1/4 cup marsala wine
vegetable oil for frying

Cannoli Dip:

15 ounces ricotta
8 ounces mascarpone room temperature
1 1/4 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2/3 cup mini chocolate chips
1/2 cup chopped pistachios optional

Garnish:

mini chocolate chips
chopped pistachios
powdered sugar

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Instructions

To make the chips:

In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, sugar, salt, and cinnamon. Mix in the red wine vinegar, lard, egg, and marsala until dough comes together.
Line a baking sheet with paper towels and set aside. In a large saucepan, add oil until 2 inches deep. Place over medium heat to 375˚F.
Divide the dough in half. Cover one half with a towel or plastic wrap and place the other on work surface.
Use a pasta machine or rolling pin to roll the dough into a sheet about 1/8th inch thick. Cut the sheet into 1 1/2 inch wide strips, then cut the strips into triangular chips. Repeat with remaining dough.
Gently add the cannoli chips, in a few batches to not overcrowd, to the hot oil and fry both sides until lightly golden. Remove with a slotted spoon to the towel-lined baking sheet. Repeat with remaining chips. Allow to cool. Store in an airtight container until ready to serve with the dip.

To make the dip:

Place a strainer over a small bowl and add the ricotta. Strain the refrigerator for 30 minutes to remove excess liquid.
In a large bowl, beat together the strained ricotta, mascarpone cheese, powdered sugar, cream, vanilla extract, and cinnamon until smooth.
Fold in the mini chocolate chips and pistachios. Cover and refrigerate for 30 minutes or up to a day to allow the flavors to meld.
Serve with a sprinkling of mini chocolate chips, chopped pistachios, and a dusting of additional powdered sugar.