Cannoli Dip

April 30, 2013

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Who doesn’t love Cannoli? They are an amazingly delicious and widely popular dessert but it’s a process to make cannoli and sometimes I just don’t like to wait. So I thought I’d make it in dip form then just dip crackers and fruit in it.

cannoli dip | Cooking Classy

Cannoli Dip

This dip is so much easier to prepare and definitely faster, and of course another wonderful thing about it – less dishes to clean up vs making the real thing (that’s basically my only problem in the kitchen – the dishes. I love cooking, I hate doing dishes. Ask my husband. I’m sure I complain about it far too much).

I couldn’t decide which kind of cracker to buy at the grocery store for dipping. I debated about buying the waffle cookie crackers (as it seems similar to a cannoli shell) or almond thins crackers or even anna’s thins then just decided to mix American and Italian and went with something everyone could easily find, just plain and chocolate grahams.

I also tried strawberries which were amazing with this dip, reminiscent of strawberry cheesecake. Really you could use any lightly sweet kind of cracker you’d like. Biscotti would be good or if you are feeling up to it you can fry some cannoli chips or flour tortillas and dust them lightly with cinnamon after frying.

This dip is so divine you really don’t even need anything for dipping. It’s light and fluffy and perfectly creamy. I just started eating it by the spoonful and basically drinking what was left in the piping bag. Am I admitting that to everyone? Haha yes, it’s that good, you’ll do it too. Enjoy!

cannoli dip | Cooking Classy

More Cannoli Desserts to Try!

Cannoli Stuffed French Toast  – from Two Peas and Their Pod

Chocolate Cannoli – from Bakers Royale

Cannoli – from Brown Eyed Baker

Cannoli Crepe Cake with Orange Puree – Sassy Raddish

Cannoli Bites – from Cooking Classy

Cannoli Ice Cream from Ben and Jerry’s – may be able to find it at your local grocery store

Cannoli Cake –  from Taste of Home

Cannoli Cupcakes –  from Cooking Classy

 

cannoli dip | Cooking Classycannoli dip | Cooking Classy

4.67 from 3 votes

Cannoli Dip

All the flavors of a rich cannoli filling in easy to make dip form! The perfect party treat!
Servings: 12 Servings
Prep10 minutes
Ready in: 10 minutes

Ingredients

  • 15 oz Ricotta cheese , strained*
  • 8 oz Mascarpone cheese
  • 2/3 cup powdered sugar , plus more for dusting if desired
  • 1/2 cup heavy cream**
  • 1/2 cup mini semi-sweet chocolate chips (chopped pistachios would also be good)

Instructions

  • In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar.
  • In a separate mixing bowl, whip heavy cream until stiff peaks form.
  • Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish.
  • Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.

Notes

  • *To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.
  • **If you don't want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling).
Nutrition Facts
Cannoli Dip
Amount Per Serving
Calories 263 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 51mg17%
Sodium 45mg2%
Potassium 100mg3%
Carbohydrates 13g4%
Sugar 10g11%
Protein 6g12%
Vitamin A 575IU12%
Calcium 112mg11%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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125 Comments

  • Char

    When you say 8oz marscapone and 15oz ricotta, what is that measurement in cups? Or are you talking about ounces as in weight instead? (I’m from Canada and we don’t use ounces in our measurements.) thanks!

  • Sadie

    Used this for Super bowl party and it got devoured within minutes. Next time with this crowd I’ll double it (college kids can sure eat!!). I doubled the ricotta (32 oz) so I wouldn’t have waste and the flavor was good but the consistency was a bit off. But still definitely delicious. I know it was probably the lack of masopone.

    I used 60% cacao chips and it went beautifully with it. Also these waffle chips: both regular and Sam’s choice honey and cinnamon wafers. Honestly I liked the plain best but I got mixed reviews. Basically this is a perfect amount of sweetness for a crowd. Thanks for the great instructions!

  • Sara

    I made this today- used exaclty the recipe and after just adding the powdered sugar- the consistency is creamy. Creamy like you can pour it. Doesn’t seem right to me. I used 15 oz or ricotta and squeezed out the extra water before it too.

    • Jaclyn

      Jaclyn Bell

      It sounds like the ricotta likely needed quite a bit more strained out, also did your cream hold stiff peaks before it was mixed in? Sorry it didn’t turn out for you!

  • Jill D

    I made this exactly as printed, using part skim ricotta( not sure it specified), and served with strawberries, Stella dorra biscuit cookies and broken up sugar waffle bowls. It was a huge hit!!

  • Mary McCarthy

    question. I’m going to try your cannoli recipe. Do you know if Splenda can be substituted for the confectioners sugar?

  • Claudia

    I served it for book club, what was left I ate for several days and it never got runny!