Description
If you love classic Italian cannoli but don’t love frying shells and filling tubes, this Cannoli Dip is about to be your new favorite party trick. It has all the flavors you crave—sweet ricotta, vanilla, and chocolate—without the fuss. It comes together in minutes, chills quickly, and is perfect for dipping cookies, cones, or fresh fruit.
Ingredients
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1 cup whole-milk ricotta cheese, well drained
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½ cup powdered sugar, plus more to taste
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½ tsp vanilla extract
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¼ cup mini chocolate chips
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Optional: 2–3 tbsp mascarpone or cream cheese (for extra creaminess)
For serving (optional but fun):
Broken waffle cones, biscotti, graham crackers, strawberries, apple slices, or pretzels
Instructions
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Drain the ricotta:
If the ricotta is watery, place it in a fine-mesh strainer or lined sieve for 10–20 minutes. -
Mix the base:
In a bowl, whisk together ricotta, powdered sugar, vanilla, and mascarpone/cream cheese (if using) until smooth and fluffy. -
Fold in chocolate:
Gently fold in the mini chocolate chips with a spatula. -
Chill:
Cover and refrigerate for 15–30 minutes to let flavors meld and texture firm up. -
Serve:
Spoon into a serving bowl, garnish with extra chocolate chips if desired, and serve with your favorite dippers.
Notes
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Drain well: Excess moisture is the #1 cause of runny dip.
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Use powdered sugar: It dissolves smoothly and keeps the texture silky.
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Mini chips matter: They distribute better and don’t sink.
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Make ahead: You can prepare this up to 24 hours in advance.
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Flavor boost: Add orange zest or a pinch of cinnamon for a classic bakery vibe.