This Cannoli Dip Recipe is my new favorite dessert! It’s like the inside of a cannoli but in dip form. Just grab your favorite cookies, crackers, or broken waffle cones, and enjoy!
author’s note
The Cannoli Shortcut I’ll Be Making Forever!
When we went to Italy a few years ago, “trying gelato in every single flavor” was at the top of my dessert bucket list. Next on that list? Cannolis!
Once home, I couldn’t shake the craving and decided to turn that classic dessert into a quick dip. I loved everything about real cannolis, from the crispy shell to the creamy ricotta filling and chocolate chip-studded ends, but making them from scratch felt like too much work.
So one night, I skipped the shells and went straight for the filling. A quick mix of ricotta, mascarpone, vanilla, and chocolate chips turned into the creamiest, dreamiest dip. One bite in, my husband said, “This is dangerous.” And just like that, this Cannoli Dip Recipe became a family favorite.
What It’s Made Of?
| Ingredient | Tips & Swaps |
|---|---|
| Ricotta (whole milk, full fat) | Drain well. Low-fat or watery ricotta can make the dip runny. |
| Mascarpone | If unavailable, use full-fat cream cheese. The dip will be slightly tangier and firmer. Soften before mixing. |
| Powdered sugar (confectioners’) | Sift first to avoid lumps. Adjust amount slightly to taste. |
| Vanilla extract (or almond/citrus zest) | Use pure vanilla. Add orange or lemon zest for brightness or almond extract for a nutty flavor. |
| Mini chocolate chips | Use mini size for better texture. Try finely chopped dark or white chocolate as an alternative. |
Variations
Instead of mini chocolate chips, try adding chopped pistachios! You can also change up the flavor by adding orange zest or lemon zest, orange/lemon extracts, or a little cinnamon and allspice.
What To Dip In Cannoli Dip
- Waffle cookies: Broken waffle cones, pizzelle waffle cookies, or waffle butter cookies are all satisfying with this dip!
- Cookies: Crunchy chocolate chip cookies or vanilla wafers work great too.
- Other ideas: Try unfilled cannoli shells, pretzels, graham crackers, animal crackers, or vanilla sandwich cookies.
How To Make This Cannoli Dip Recipe
- Drain ricotta using paper towels or cheesecloth to remove excess liquid.
- Mix ricotta, mascarpone, powdered sugar, vanilla, and salt until smooth and creamy.
- Fold in mini chocolate chips.
- Chill for 30–60 minutes to thicken.
- Serve with waffle cones, cookies, or your favorite dippers.
Storage
- Store: Keep this cannoli dip recipe in an airtight container in the fridge for 3–4 days. Stir before serving.
- Freeze: Not recommended. The texture becomes grainy once thawed.
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Brioche Bread PuddingIngredients
- 1-1/2 cups ricotta cheese (see note 1)
- 8 ounces mascarpone cheese (or cream cheese, see note 2)
- 1 teaspoon vanilla extract
- 1-1/2 cups powdered sugar
- 1/16 teaspoon salt
- 1 cup mini chocolate chips
- Serving suggestions (see note 3)
Method
- Measure out the ricotta and place it on several paper towels. Press with additional paper towels to remove excess moisture. Alternatively, place the ricotta in cheesecloth and squeeze out the moisture over the sink.
- In a large mixing bowl, combine ricotta, mascarpone, vanilla, powdered sugar, and salt. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium-high speed until thick and creamy, about 5 minutes. Scrape down the sides of the bowl as needed. Gently fold in the chocolate chips with a spatula.
- move to an airtight container and chill for 30 minutes to an hour.
- Remove from the fridge, stir the dip, and move it to a serving bowl. Surround with your choice of dippers.
