Let Me Just Tell You About Cannoli Dip…
Alright, so here’s the scoop: I started making cannoli dip a few years back after a disastrous attempt at actual cannoli shells (we’re talking crumbly chaos all over the counter — the dog was thrilled). But this dip? Super easy. Tastes like those fancy bakery treats, with way less drama. My cousin once ate half a bowl by herself at my birthday shindig. Still talks about it. Honestly, even my notoriously picky brother has caved and asked for seconds (yes, that’s how you know it’s legit).
Why I Keep Making This (And Maybe You Will Too)
I pull out this dip when I’m short on time because it takes, what, ten minutes? The kids think I’m some kind of dessert wizard, and if I’m really honest, I just love sneaking a spoonful before anyone else shows up. Plus, you skip all the deep-frying and fiddly bits of traditional cannoli (I can’t even deal with cleanup on a weeknight!). My friends rave that it’s the best thing on the snack table—that, and it doesn’t look too fancy, so folks dive right in. Oh, and if yours looks lumpy at first—totally normal, it smooths out. Trust me, I worried way too much the first few times.
Here’s What You’ll Need (Substitutions Welcome)
- 1.5 cups ricotta cheese (whole milk’s best, but I’ve grabbed part-skim if that’s all I’ve had. Just drain it really well! My nonna swore by the Galbani stuff, FYI.)
- 1 cup mascarpone cheese (cream cheese works in a pinch. Slightly tangier, still tasty.)
- 1 cup powdered sugar (sometimes I add a bit less, especially if I’m in a mood for something not too sweet)
- 1 teaspoon vanilla extract (I love the real-deal, but the store-brand does just fine)
- 1/2 teaspoon cinnamon (optional—I’m obsessed with cinnamon, but up to you)
- 1/2 cup mini chocolate chips (sometimes I just chop up a bar if that’s all I’ve got lying around)
- A pinch of salt (it really does make a difference, who knew?)
- Zest of one orange (honestly, I skip this if I don’t have a fresh orange, but it’s a nice touch)
Okay, Here’s How You Actually Make It
- If you remember, drain the ricotta. I just stick it in a sieve with some paper towels for like half an hour. (Sometimes I forget and it’s still fine. The dip’s a bit runnier—but nobody seems to care!)
- In a big-ish bowl, toss in your ricotta and mascarpone. Mix with a hand mixer until it gets nice and fluffy—don’t stress about tiny lumps, it always looks a bit off at first, but somehow it works out. This is usually where I sneak a taste.
- Sift in the powdered sugar. Or, if you’re like me and don’t want to dirty another bowl, just dump it straight in. Beat until it’s smooth again. (If your kid is watching, put them on sugar patrol—they love being involved!)
- Add the vanilla, cinnamon (if you’re using it), orange zest, and the pinch of salt. Give it a good mix.
- Now fold in the mini chocolate chips. Try not to eat them all before they get in the bowl.
- Chill for at least 30 minutes. Or, if you’re out of time, serve straight away. It’ll just be a little softer.
Some Notes from All My “Testing”
- If your dip feels too thin, stick it in the fridge for a bit. It always thickens up (eventually). The first time, I thought I’d ruined it, but nope, cold saves the day.
- Once, I over-mixed and it got a bit grainy. Actually, it still tasted great. But I wouldn’t fuss with over-beating it.
- Leaving out the orange zest is totally fine. Sometimes I even add a bit of lemon zest instead, though I might be alone in that.
How I’ve Experimented (Some Winners, One Flop)
- You can swap out chocolate chips for chopped pistachios or candied ginger. Both make it feel a little fancier.
- Adding a little espresso powder? Kinda genius for coffee lovers. But the one time I tried crushed-up Oreos in the dip, it just turned gray and odd (looked like cement, tasted…meh). Not again!
- I saw someone online add Nutella once. Didn’t do much for me, but you might like it—let me know!
What Stuff Do You Need? (And What If You Don’t Have It…)
You’ll want a hand mixer or a sturdy whisk (or, heck, just some elbow grease if you’re patient). No mixer? Use a big fork—takes longer, still works. A sieve or cheesecloth is useful for draining, but sometimes I just use a few layers of paper towels in a colander. Real talk? I’ve mixed everything in a salad bowl more than once. No judgment.
How to Store It (If You Have Leftovers, Which…)
Just throw it in a sealed container and pop it in the fridge. It’s technically good for two, maybe three days, but honestly, in my house it never lasts more than a day! The flavors settle in more by day two, honestly I think it tastes even better then.
How I Like to Serve It (And What My Kids Ask For)
Classic: pile it in a bowl and surround it with broken waffle cones (because that’s way more fun than just plain cookies). Sometimes I’ll use vanilla wafers, or those little pizzelle cookies—found a great recipe for them on She Loves Biscotti. Graham crackers, fruit, or even pretzel sticks work in a pinch. If I’m feeling extra, I put out some fresh strawberries (my youngest calls them “dipper-berries”). Once at a summer BBQ, we spooned it onto grilled peaches—I know, sounds weird, but so good.
Pro Tips I Learned the Hard Way
- Don’t skip draining the ricotta! I once rushed this step and ended up with what could only be described as sweet soup (still delicious, just not dip-y).
- I tried to double the recipe in one giant bowl, but it got awkward to mix—so maybe do two smaller batches if you’re feeding a crowd.
- If you forget the salt, it’ll taste a bit flat. I accidentally did this once and couldn’t figure out what was off (facepalm moment).
Answering Your Real-Life Cannoli Dip Questions
- Can I make this ahead? Yup. Actually, I find it works better if you do. The flavors sort of melt together in the fridge; just give it a stir before serving.
- Will it freeze? Not really. The texture goes weird—and, um, sort of grainy. Wouldn’t recommend.
- Can I skip the mascarpone? You can totally use all ricotta or even a block of cream cheese. Slightly different flavor, but isn’t that half the fun?
- Where do you get really good ricotta? If you live near an Italian deli, check there (worth the trip). Otherwise, I’ve had good luck with Whole Foods’ brand—it’s solid. Epicurious also did a neat comparison of ricotta brands if you want to read up here.
- What dippers are best? Totally up to you. My family will literally eat it with a spoon, so anything crunchy or fresh works. Maybe not celery, though. Tried it once—don’t recommend.
Oh, and random aside: my neighbor once tried making a cannoli dip sandwich with cinnamon raisin bread. Not exactly my cup of tea, but hey—different strokes for different folks, right?
Ingredients
- 1 1/2 cups whole milk ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips, plus more for garnish
- 1 tablespoon heavy cream (optional, for consistency)
- Waffle cone pieces or cookies, for serving
Instructions
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1Drain the ricotta cheese using a fine-mesh strainer or cheesecloth for at least 10 minutes to remove excess moisture.
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2In a medium bowl, combine the drained ricotta and mascarpone cheese. Beat with a hand mixer until smooth and creamy.
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3Add powdered sugar, vanilla extract, and ground cinnamon to the cheese mixture. Mix until fully incorporated.
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4If the dip is too thick, add heavy cream 1 teaspoon at a time until desired consistency is reached.
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5Fold in mini chocolate chips. Transfer the dip to a serving bowl and sprinkle extra chocolate chips on top for garnish.
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6Serve immediately with waffle cone pieces, cookies, or fresh fruit, or refrigerate until ready to serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
5 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
19 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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