Cannoli Dip
A delicious and creamy Cannoli Dip that combines traditional Italian flavors in a fun and easy format, perfect for gatherings or movie nights.
Ingredients
For the dip
- 8 oz whole milk ricotta cheese Be sure to use whole milk for rich texture. Strain well to avoid excess liquid.
- 8 oz mascarpone cheese, softened Adds a luxurious, velvety quality.
- 2 1/3 cups powdered sugar (divided) Using powdered sugar helps achieve a light, airy sweetness.
- 1 1/2 teaspoons vanilla extract Use pure vanilla extract for best flavor.
- 1/4 teaspoon ground cinnamon Enhances flavors and adds warmth.
- 1/4 teaspoon table salt Balances sweetness and rounds out flavors.
- 1 cup heavy cream, cold Cold cream whips to delightful peaks.
- 1/2 cup mini chocolate chips Add additional for topping as desired.
Preferred dippers
- pizzelle pieces, broken cannoli shells, vanilla wafers, or graham crackers Choose your favorite for sopping up the dip.
Instructions
Preparation
- Strain the ricotta by placing it in a fine mesh strainer lined with cheesecloth. Press out the excess liquid and refrigerate for at least 4 hours or overnight.
- In a mixing bowl, combine the strained ricotta and softened mascarpone cheese, stirring until just mixed.
- Add 2 cups of powdered sugar, vanilla extract, cinnamon, and salt to the bowl, then gently stir until fully combined.
- In a separate bowl, whip the cold heavy cream with the remaining powdered sugar until stiff peaks form.
- Gently fold the whipped cream mixture into the ricotta mixture until fully combined.
- Carefully fold in mini chocolate chips to distribute evenly.
Serving
- Either serve immediately or refrigerate the dip for 30-60 minutes before enjoying with your preferred dippers.
- Serve in a beautiful bowl and sprinkle additional chocolate chips on top for flair.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving to restore creamy texture.