No need to run to a bakery to satisfy your craving for a cannoli. You can make a cannoli dip instead. And, it will taste so good that you’ll have to hide it from your family!
Pizzelle or plain wafer cookies, broken into pieces, make an excellent dipping partner.
Dress Up Your Dip
Orange zest or additional chocolate chips on top of this dip will help “dress” up the presentation. If you don’t have any nut allergies, feel free to add some chopped pistachios. Since we do have allergies, we omitted the pistachios and stuck with mini chocolate chips.
Originally, this cannoli dip yields quite a bit. I’ve cut the recipe in half for you below. If you’re hosting a large party and need a lot of dip, then double this recipe. Enjoy!
Cannoli Dip
Ingredients
- 1 cup ricotta cheese, strained
- 4 oz packaged cream cheese (mascarpone cheese can be substituted)
- 1/2 tsp vanilla
- 3/4 cup powdered sugar, sifted (more may be added to your taste)
- 1/2 cup cool whip (more may be added to your taste)
- 1/2 cup mini chocolate chips
- orange zest, optional
Instructions
- Using a colander, strain your ricotta cheese to remove any excess liquid.
- Using a mixer with a paddle attachment, beat the ricotta cheese and cream cheese until there are no lumps.
- Add vanilla.
- Beating on low, carefully add sifted powdered sugar and mix well. If you want a sweeter tasting dip, add more powdered sugar.
- Using a spatula, fold in the cool whip and mini chocolate chips.
- Optional: add some orange zest for added color and flavor. Or add some additional mini chips on top.
- Chill for at least one hour.
- Keep leftovers covered in a refrigerator. Lasts up to one week.
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