Creamy cannoli dip and chips made with ricotta cheese, mascarpone cheese, vanilla, and chocolate chips. This crowd pleasing recipe comes together in just 5 minutes and makes a great appetizer or dessert.
The Inspiration
My in laws introduced me to cannoli dip! It was from ShopRite and it was amazingly addicting. I thought the chocolate chip cannoli dip with chips was such a fun way to eat a deconstructed cannoli.
I later found cannoli dip at Wegmans and was tempted to pick up a pack but couldn't justify the price.
This cannoli dip recipe is made with ricotta cheese as well as mascarpone cheese.
I tested the recipe without mascarpone and the ricotta was too grainy and the dip wasn't as fluffy.
This chocolate chip dessert dip is a super easy dish for the holidays.
Why You'll Love this Recipe
- It comes together in just 5 minutes!
- It only requires 5 ingredients!
- It's ultra creamy and fluffy!
Ingredients
- Ricotta cheese- This is the star of the show. Make sure you use whole milk ricotta cheese and the highest quality you can find. High quality ricotta will be creamy rather than grainy.
- Mascarpone cheese- Makes the dip smooth and creamy. I haven't tried, but cream cheese is a potential substitute.
- Vanilla bean paste- or vanilla extract.
- Powdered sugar- for sweetness and to bring the dip together.
- Chocolate chips- mini sized just like in a classic cannoli.
Cannoli Dip Variations
- You can add cocoa powder to make a chocolate cannoli dip.
- Add a dash of cinnamon or nutmeg for some additional flavor.
- Try some lemon or orange zest to brighten up the dip.
- Top with nuts like crushed pistachios, almonds or peanuts.
How to Make Cannoli Dip and Chips
- In a mixing bowl, beat ricotta cheese, mascarpone cheese, and vanilla until smooth.
- Add in powdered sugar until it's incorporated.
- Fold in the cholate chips then transfer the cannoli dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Garnish with more chocolate chips and a dusting of powdered sugar.
Tasty Tips
- Use a stand mixer or powered hand mixer. Whisking at medium high speed will make the dip fluffy.
- Strain the ricotta cheese. If your ricotta has excess liquid, place a strainer over a bowl. Line the strainer with a piece of paper towel, cheesecloth, or coffee filter. Add the ricotta cheese on top and another layer of paper towel on top. Put a heavy object like a can to weigh down the ricotta and place it in the refrigerator for at least 8 hours to strain. My ricotta did not need to be strained for this recipe.
- Chill the cannoli dip. Although you can definitely eat the cannoli dip immediately, I recommend letting it sit in the fridge for at least 30 minutes to let the flavors come together and thicken.
- Make a dessert board. Turn the cannoli dip into a dessert board with fruit, cookies, and nuts. You can also add in pretzels or popcorn for a sweet and salty dessert board.
Cannoli Dip Serving Ideas
Instead of making cannoli shells, I love using broken waffle bowl pieces to use as "chips" for the cannoli dip. It makes this recipe super easy and convenient.
You could also fry up some wonton wrappers or tortillas and toss them in cinnamon sugar.
I've included some additional ideas below!
- Waffle bowl pieces
- Graham crackers
- Oreos
- Wafers
- Pizzelles
- Strawberries
FAQs
Cover the cannoli dip with plastic wrap and store in the refrigerator for up to 3 days.
I don't recommend freezing this cannoli dip as it will change the texture.
Yes, this is a great dip to make up to a day ahead of time.
When serving, the cannoli dip can be left out for up to 2 hours. You can refrigerate any leftovers.
More Easy Desserts You'll Love
Easy Cannoli Dip and Chips with Ricotta and Mascarpone
Ingredients
- 8 ounces whole milk ricotta cheese
- 4 ounces mascarpone cheese
- ½ teaspoon vanilla extract
- ¾ cup powdered sugar
- ¼ cup mini chocolate chips
- waffle cone pieces to serve
Instructions
- In a stand mixer with a whisk attachment on medium high speed, mix ricotta cheese, mascarpone cheese, and vanilla until smooth.
- Add in powdered sugar and mix until incorporated.
- Fold in the chocolate chips then transfer the cannoli dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Garnish with more chocolate chips and dust with powdered sugar. Serve with waffle cone pieces.
Notes
- Serving ideas: Graham crackers, Oreos, wafers, pizzelles.
- Use a stand mixer or powered hand mixer. Whisking at medium high speed will make the dip fluffy.
- Strain the ricotta cheese. If your ricotta has excess liquid, place a strainer over a bowl. Line the strainer with a piece of paper towel, cheesecloth, or coffee filter. Add the ricotta cheese on top and another layer of paper towel on top. Put a heavy object like a can to weigh down the ricotta and place it in the refrigerator for at least 8 hours to strain. My ricotta did not need to be strained for this recipe.
- Chill the cannoli dip. Although you can definitely eat the cannoli dip immediately, I recommend letting it sit in the fridge for at least 30 minutes to let the flavors come together and thicken.
- Make a dessert board. Turn the cannoli dip into a dessert board with fruit, cookies, and nuts. You can also add in pretzels or popcorn for a sweet and salty dessert board.
Paula says
Can you use low fat ricotta?
Jenny says
Hi Paula- I recommend using whole milk ricotta. The fat allows the dip to whip better and stay creamy. Low fat ricotta may result in a grainier and runnier dip.