Cannoli Dip
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Unrated
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 -8 Servings
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Course
Dessert
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Cuisine
International
Cannoli Dip
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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
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 egg large
- 1/4 cup marsala wine
- vegetable oil for frying
Cannoli Dip:
- 15 ounces ricotta cheese
- 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 pistachio optional, chopped
Garnish:
- mini chocolate chips
- pistachio chopped
- powdered sugar
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.
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