
Cannoli Dip
User Reviews
5.0
6 reviews
Excellent

Cannoli Dip
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This incredible Cannoli Dip Recipe is a creamy and delicious sweet treat. A beautiful cream cheese ricotta mixture, folded in chocolate chips, served with a side of waffle cones makes this decadent dip to die for.
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Ingredients
- 8 ounces cream cheese softened
- 1 cup whole milk ricotta cheese drained
- 1 1/2 cups powdered sugar
- 2 teaspoons extract almond, orange, lemon or vanilla
- Zest of 1 lemon
- 1 cup mini chocolate chips
Instructions
- In a medium size bowl, mix together the softened cream cheese and ricotta cheese.
- Stir in the powdered sugar, extract, and lemon zest. When this is well mixed, stir in the mini chocolate chips.
- For best flavor, wrap the bowl in plastic wrap and place it in the fridge for at least a half hour to allow the flavors to combine.
Notes
- Storage: Cannoli dip should be kept covered in the fridge and will last for up to 3 days. It does not freeze well.
- Cannoli dip should be kept covered in the fridge and will last for up to 3 days. It does not freeze well.
Nutrition Information
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Calories
283kcal
(14%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
38mg
(13%)
Sodium
104mg
(4%)
Potassium
56mg
(2%)
Fiber
0.5g
(2%)
Sugar
30g
(60%)
Vitamin A
454IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
94mg
(9%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
Calories | 283kcal | 14% |
Carbohydrates | 32g | 11% |
Protein | 5g | 10% |
Fat | 15g | 23% |
Saturated Fat | 9g | 45% |
Polyunsaturated Fat | 0.4g | 2% |
Monounsaturated Fat | 3g | 15% |
Trans Fat | 0.03g | 2% |
Cholesterol | 38mg | 13% |
Sodium | 104mg | 4% |
Potassium | 56mg | 1% |
Fiber | 0.5g | 2% |
Sugar | 30g | 60% |
Vitamin A | 454IU | 9% |
Vitamin C | 0.1mg | 0% |
Calcium | 94mg | 9% |
Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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