Cannoli Dip

This cannoli dip is thick, creamy, and not too sweet—just like the real filling. Made with mascarpone and whole milk ricotta, it’s smooth, scoopable, and easy to serve with your favorite dippers. No cream cheese, no baking, and ready in minutes.

Course Dessert

Cuisine Italian-American

Keyword Cannoli Dip, cannoli dip recipe, deconstructed cannoli dessert, ricotta mascarpone dessert

Prep Time 10

Total Time 10

Servings tablespoons or 2-1/2 cups

Calories 80kcal

Author Cathy Pollak

Equipment

measuring cups and spoons Ingredient accuracy.
mixing bowls For making the dip.
hand mixer For blending the cheeses and sugar until smooth.
rubber spatula For folding in chocolate chips.
large fine mesh sieve or cheesecloth. For draining the ricotta cheese.

Ingredients

1 cup (250 g) whole milk ricotta cheese drained, room temperature
8 oz. (225 g) mascarpone cheese room temperature
1 tsp. (5 ml) vanilla extract
2 cups (240 g) confectioners' sugar
1 cup (170 g) mini semi-sweet chocolate chips
Serve with dippers of choice such waffle cones, cookies, fruit or broken cannoli shells

Instructions

In a medium bowl, use a hand or stand mixer to beat the ricotta and mascarpone together until smooth and fully combined.
1 cup (250 g) whole milk ricotta cheese, 8 oz. (225 g) mascarpone cheese
Add the vanilla extract and mix again to incorporate.
1 tsp. (5 ml) vanilla extract
With the mixer on low, gradually add the confectioners’ sugar, one cup at a time. Mix until smooth, scraping down the sides of the bowl as needed.
2 cups (240 g) confectioners' sugar
Use a rubber spatula to gently fold in the mini chocolate chips.
1 cup (170 g) mini semi-sweet chocolate chips
Transfer the dip to a serving bowl and serve with dippers of your choice.
Serve with dippers of choice such waffle cones, cookies, fruit or broken cannoli shells

Notes

Makes about 2½ cups of dip (40 tablespoons).
Use whole milk ricotta, not part-skim—it gives the dip its rich, creamy texture.
Strain the ricotta well using cheesecloth or a fine mesh sieve to avoid a runny dip.
For best results, use freshly opened ricotta and bring cheeses to room temp before mixing.
You can make the base up to 24 hours ahead, but wait to stir in the chocolate chips until right before serving.
If chilled, let the dip sit at room temperature for 30 minutes before serving so it softens up for scooping.
Do not freeze—ricotta will become grainy once thawed.
A reader favorite from Noble Pig—serve it with cookies, cones, or cannoli shells.

For the best results when making this cannoli dip, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition