This Cannoli Dip is a deconstructed version of the beloved, classic, Italian pastry. This creamy dessert turns a normally individual eating experience into an interactive party treat your guests are going to love.
Cannoli Dip Recipe
Are you a cannoli lover like me? If you are, you know for sure they are not all created equal.
With my son living in Boston these past four years, I’ve taken a deep dive into the cannoli market over there and waited in many lines to find the best ones. I’ve even found a favorite a favorite cannoli here on the Oregon Coast. Such tough research to put myself through, but somebody has got to do it!
Making cannoli at home (with the shells) is a process in and of itself and most don’t want to be bothered.
This cannoli dip delivers all the cannoli flavor, with very little work involved. This dessert is especially loved by gluten-free friends and family who can’t normally eat cannoli shells, but crave that sweet, creamy filling nonetheless.
Cannoli Dip Ingredients
A few yummy ingredients and you’ll be on your way to making this very desirable treat!
- Whole-Milk Ricotta Cheese – splurge on a high-quality ricotta that is whole milk (not skim)
- Mascarpone Cheese – has the perfect sweetness and acidity for this recipe
- Vanilla Extract – flavor booster
- Confectioners’ Sugar – the powdery form of refined sugar
- Mini Semi-Sweet Chocolate Chips – dark chocolate works too
- Assortment of dippers
GET THE FULL (PRINTABLE) CANNOLI DIP RECIPE BELOW. ENJOY!
What To Serve With Cannoli Dip
This is where you can get really creative and use all kinds of dipping “vehicles” to deliver this delicious dip into your mouth.
- Broken-up waffle or sugar ice cream cones
- Strawberries or any kind of fruit (grilled stone fruit if it’s summertime, think peaches)
- Wafer cookies
- Graham crackers
- Chocolate chip cookies
- Crisp-like cookies
- Golden Oreos
- Also, you can elevate this dip by topping it with pistachios, maraschino cherries, orange zest, candied orange peel or rainbow sprinkles for a pop of color and texture.
- Many ricotta brands vary in texture depending on how they’re made. Some will be very creamy, while others have cottage cheese-sized grains. What you want is a very fine-grained ricotta that is whole milk (not skim) because it will be less runny. Even with whole milk you will still want to strain your ricotta with a cheesecloth or a very fine sieve.
- Use fresh ricotta, one that has just been opened to also help combat runniness.
- You can swap in cream cheese for the Mascarpone cheese, which does help create a very stable texture, but you will be giving up the sweetness of the Mascarpone for this swap.
- Use a mixer, hand or stand for this recipe.
- Make sure chilled ingredients have warmed up a bit before mixing to get them to incorporate evenly.
- This dip can be made in twenty four hours in advance, but hold off mixing in the chocolate chips until it’s time to serve. You will need to take the dip out of the refrigerator thirty minutes in advance for it to soften and be able to mix in the chocolate chips.
- This recipe should not be frozen as the ricotta will be very grainy once thawed.
- Keep any leftovers in an airtight container in the refrigerator for up to three days.
More Party Desserts to Serve
Whether you’re hosting a party or bringing a dish to pass, these dessert recipes are real crowd-pleasers.
- Strawberry Dessert
- Edible Sugar Cookie Dough
- S’mores Parfaits
- Banana Split Kabobs
- Chocolate Chip Cookie Cups
- S’mores Pretzel Bites
- Strawberry Shortcake Cookies
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- In a medium-sized bowl, with a stand or hand mixer, combine ricotta and marscapone cheese until fully combined. Add vanilla extract and continue mixing. Turn mixing speed to low and add confectioners' sugar, 1 cup at a time. Mix until fully incorporated, scraping down sides of bowl as needed.
- Using a rubber spatula, fold in mini chocolate chips.
- Transfer dip to a serving bowl and serve with an assortment of dippers.
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