Cannoli Dip

 

Cannoli Dip

Yield: 20 servings

 

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Five-ingredient easy homemade cannoli dip recipe takes 15 minutes to make and can be stored in the fridge up to two days before serving.

5 (8 ratings)

Ingredients

• ▢2 cups (425 g) whole milk ricotta cheese, drained , (one 15 ounce container)
• ▢1 cup (226 g) mascarpone cheese , (one 8 ounce package)
• ▢1 1/2 cups (185 g) confectioners' sugar, sifted
• ▢1 teaspoon vanilla extract
• ▢1 cup (165 g) mini chocolate chips
• ▢Cannoli chips or broken waffle cones for serving

Instructions 

• In a medium bowl using a hand mixer, beat ricotta cheese and mascarpone together until smooth. Slowly add the confectioners' sugar and vanilla. Continue to mix until the sugar is completely incorporated. With a rubber spatula or large spoon, fold the mini chocolate chips into the cheese mixture.
• Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days. Before serving, sprinkle any remaining chocolate chips on top if desired. Serve with pizzelle cookies or broken waffle cones to scoop cannoli dip and enjoy!

Notes

Draining ricotta cheese: Place mesh strainer on top of a medium bowl. Line strainer with cheese cloth. Transfer ricotta cheese to the cheese cloth and use a spatula to press the cheese against the cheese cloth and drain the liquid. 

Storing cannoli dip: Store cannoli dip covered or in an airtight container in the refrigerator for 3 to 5 days.

Mascarpone substitute: Cream cheese may be substituted, but the dip will taste more authentic with mascarpone.

Serving: 1serving, Calories: 181kcal, Carbohydrates: 15g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 24mg, Sodium: 28mg, Potassium: 77mg, Fiber: 1g, Sugar: 12g, Vitamin A: 271IU, Calcium: 72mg, Iron: 1mg

Course: Dessert

Cuisine: American, Italian