Italian cannoli dip is a quick and easy dessert recipe that brings together all of the delicious flavors of cannolis, but in a fraction of the time. With some simple ingredients and a stand mixer, you can have the perfect crowd pleasing dessert ready in no time. It's my favorite way to finish a delicious Italian dinner.
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Why This Dip Is So Good
Authentic cannolis are heavenly dessert and a labor of love. The thing is, I don't actually love to labor away. We can get all of the rich and creamy flavor or traditional cannoli, but skip the drama of making our own cannoli shells.
Simple Cannoli Dip Ingredients
- Mascarpone Cheese
- Whole Milk Ricotta
- Powdered Sugar
- Pure Vanilla Extract
- Mini Chocolate Chips
How to Make Cannoli Dip
- Start with the ricotta cheese. Line a strainer with a paper towel or cheese cloth and add the ricotta cheese to the strainer. Squeeze the extra moisture for the ricotta and discard that liquid. This will make a thicker dip with a creamier texture.
- Combine room temperature mascarpone cheese with room temperature ricotta in a large bowl or the bowl of a stand mixer.
- Using the paddle attachment, mix the cheeses on low speed until they are gently combined.
- Add the powdered sugar and vanilla extract. Stir again.
- Finish by folding in the mini chocolate chips.
- Serve by topping with extra miniature chocolate chips and your favorite dippers (see below for serving suggestions)
Helpful Tools and Equipment
Your choice here- grab a stand mixer or hand mixer. There's no need to be a hero and whisk the cannoli filling by hand. You will also need measuring spoons, a spatula, serving bowl or platter.
How to Serve Cannoli Dip
Transfer the prepared cannoli dip into a serving bowl or chip and dip bowl. Make sure to garnish the top. Add fresh mint as a garnish for a pop of color if you have any. Here is a list of my favorite dippers:
- Store-bought cannoli shells broken into cannoli chips
- Waffle Cones broken into pieces
- Graham Crackers
- Pizzelle Cookies
- Fresh Fruit like strawberries, apple slices, or fresh berries.
How to Save Leftover Dip
Transfer leftover cannoli dip (if you have any!) to an airtight container and store in the refrigerator for up to 4 days. To serve again, stir the dip really well as moisture in the ricotta may have seperated from the dip.
Recipe Substitutions and Additions
Now that you get the basics of this delicious dip, you can mix it up with a variety of flavors.
No marscapone? No problem. Use cream cheese instead.
Orange zest is a fun way to brighten up the creamy cannoli dip.
Best Cannoli Dip Recipe Card
Italian Cannoli Dip
Ingredients
- 2 cups Whole Milk Ricotta
- 1 cup Mascarpone Cheese
- 1 ¼ cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- ¾ cup Mini Chocolate Chips
Instructions
- Start with the ricotta cheese. Line a strainer with a paper towel or cheese cloth and add the ricotta cheese to the strainer. Squeeze the extra moisture for the ricotta and discard that liquid.
- Combine room temperature mascarpone cheese with room temperature ricotta in a large bowl or the bowl of a stand mixer.
- Using the paddle attachment, mix the cheeses on low speed until they are gently combined.
- Add the powdered sugar and vanilla extract. Stir again.
- Finish by folding in the mini chocolate chips.
- Serve by topping with extra miniature chocolate chips and your favorite dippers like waffle cone pieces, graham crackers, vanilla cookies, or cut strawberries.
Carrie says
This hit the spot! We were craving something sweet but I was not in the mood to make something elaborate. Cannoli dip is just what I needed.