Cannoli Dip
Servings: 12
Ingredients
- 2 lbs ricotta cheese, drained
- 8 oz mascarpone cheese (cream cheese can be substituted)
- 1-1/2 cups powdered sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 tbsp Grand Marnier (or other orange liqueur; optional)
- 3/4 cup mini chocolate chips (reserve 1/4 cup for garnish)
- orange zest or orange peel, optional
Instructions
- Using a mesh strainer, strain your ricotta cheese to remove any excess liquid.
- Using a mixer with a paddle attachment, beat both the ricotta cheese and mascarpone cheese until smooth. Add the powdered sugar, granulated sugar, vanilla and the Grand Marnier, if using, and mix until smooth.
- Fold in ½ cup of miniature chocolate chips and, if you’re using the orange peel or orange zest, add those as well.
- Once mixed, cover and refrigerate for about an hour.
- When ready to serve, place into a serving bowl. Garnish with pieces of chopped chocolate and orange peel, if desired.
Notes
*Cannoli dip can be made up to two days in advance or can be frozen until needed. Keep leftovers covered in a refrigerator for up to one week; leftovers can be frozen for up to two months.