Cannoli Dip

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This simple dessert dip makes it easy to enjoy the flavor of cannoli anytime the craving hits. Mix up these simple ingredients for a treat everyone will love!

Course Dessert

Cuisine American, Italian

Prep Time 10

Cook Time 0

Servings Cups

Calories 200kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

¼ cup heavy whipping cream
7 oz Ricotta cheese ½ container of Ricotta
4 oz cream cheese softened (you can also use mascarpone cheese), room temperature
1 - 1 ½ cups Powdered sugar depending on desired consistency
¾ tsp vanilla extract
¼ tsp salt
Sprinkle of cinnamon less than ⅛ tsp
¼ cup mini semisweet chocolate chips

Instructions

In a medium mixing bowl, add ¼ cup heavy whipping cream. Use an electric hand mixer to beat the heavy cream for about 3-5 minutes or until whipped cream is formed.
Add 7 oz ricotta cheese and 4 oz cream cheese and beat again until combined.
Add ½ cup of the powdered sugar along with the ¾ tsp vanilla, ¼ tsp salt, and a sprinkle of cinnamon and beat until combined. Then add the next ½ cup of powdered sugar and beat to combine. If you like the texture of the dish, you can stop at 1 cup. If you want a sweeter and thicker cannoli dip, add the final ½ cup of powdered sugar and beat to combine one more time.
Finally, add ¼ cup mini chocolate chips and use a rubber spatula to mix by hand until fully incorporated.
Serve with waffle cones, cookies, fruit, or anything else you desire. Enjoy!

Notes

Whipping Cream: Use heavy whipping cream. I do not recommend substituting milk or half and half.
Ricotta Cheese: Buy it from the store or try making your own Homemade Ricotta Cheese. Be sure to squeeze out as much moisture as possible.
Cream Cheese: For a more authentic flavor, you can use mascarpone cheese (usually found at Trader Joe’s or an Italian grocery store!) but cream cheese is simple and provides a beautifully creamy texture. My grocery store was out of mascarpone, and the cream cheese addition tasted delicious.
Powdered Sugar: Sifting your powdered sugar will help prevent any lumps.
Chocolate Chips: I use mini semi-sweet chocolate chips.
Better quality ricotta cheese will produce a better-tasting dip. Look for ricotta that is made from whole milk or full fat and be sure and drain it well. You can drain the whole milk ricotta by placing spoonfuls on a paper towel or using a cheese cloth to squeeze out as much liquid as possible.
It’s helpful to make this dip in a stand mixer to whip the cream well and incorporate the cheese fully.
The whipped cream is optional but it’s what makes this dip truly light and fluffy.
Using room-temperature cream cheese makes it much easier to mix.
Enjoy this dip within 5 days. You may notice it begins to separate after that. If you are making this dip ahead of time I recommend waiting to add the chocolate chips until the last second to keep them hard and fresh.

Nutrition