This easy chocolate chip cannoli dip is made with ricotta, cream cheese, powdered sugar, and vanilla, then served with broken waffle cones for dipping.

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Close up side view of a bowl of cannoli dip on a plate surrounded by broken waffle cones.

About Cannoli Dip

This deliciously simple five-ingredient cannoli dip makes it possible to enjoy an authentic classic in a new way.

Laced with chocolate chips and served with broken waffle cones, this cannoli dip is guaranteed to be a party favorite!

What’s in cannoli dip?

To make this delicious dip inspired by the Italian dessert, you’ll need the following ingredients:

  • Ricotta – Like a true cannoli, this dip has a creamy ricotta base.
  • Cream cheese – Helps firm up the texture so that this dip is dippable.
  • Powdered sugar and vanilla – For adding sweetness and flavor to the ricotta and cream cheese.
  • Mini chocolate chips – For a crunchy texture and a touch of chocolate.
  • Waffle cones – To mimic the shell of a cannoli, these are broken up and used for dipping.

Do you have to use Cream Cheese?

Since I posted this recipe, many readers have said they wished it didn’t include cream cheese. And I totally understand that – cream cheese can be very overpowering and it’s not a flavor you normally think of with cannoli.

However, in this case, I promise that there isn’t an overpowering cream cheese tartness to this recipe. The cream cheese exists only to provide thickness and consistency, which helps make this dip become “dippable.”

Do you have to use Ricotta Cheese?

Some readers have asked for a substitute ricotta cheese, as they love authentic cannolis but dislike ricotta.

But, you guys, I gotta be honest with you:

Most traditional cannoli recipes are made with ricotta cheese.

You might find some variations to this, but from what I’ve read, ricotta tends to be a staple in classic, authentic cannolis. For this dip, the sugar and cream cheese go a long way in changing the consistency and flavor, but ricotta is still necessary to create the authentic cannoli taste.

If you’re still unsure about the ricotta, maybe try this: Invite a few friends over and give this dip a try as it’s written. I promise the taste will be very similar to the cannoli you already love. And if not? Your friends can help you eat what’s left.

Top down view of cannoli dip served with broken waffle cones.

How to make sure your cannoli dip is creamy

I’ve made this dip a few times without any issues, but some readers have said that their dip came out watery or grainy.

Thankfully, there are a few easy things you can do to help prevent this from happening to your dip.

  • I would highly recommend splurging on a high-quality brand ricotta made with whole milk. I like to use Shamrock brand.
  • Make sure the ricotta is very fresh and ideally from a container that’s just been opened. This will help lessen the chance of excess liquid in the ricotta.
  • If you do notice that your ricotta has extra liquid or isn’t a firm, you can use cheesecloth to help drain any excess liquid from the ricotta. If you’re unsure how to do this, check out this tutorial on how to strain ricotta cheese.

Using any one (or all!) of these tips will help ensure your dip has a nice creamy consistency.

How long can you leave out a dessert dip?

Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature, which is how this dip will be served.

As the party goes on, you can move your dip back to the refrigerator once you get past the two-hour mark. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.

Close up view of cannoli dip, showing off texture and chocolate chips.

Can you make this dip in advance?

Certainly! However, I would recommend not mixing in the chocolate chips until ready to serve. This will keep any of the chocolate from “bleeding” into the rest of the dip, potentially changing the color and impacting the separation of flavors.

Once prepared, this dip can be stored in a sealed container in the refrigerator for up to 24 hours before serving. When ready to serve, let the dip soften on the counter for 30 minutes, mix in the chocolate chips, then serve.

How long does cannoli dip last?

Once prepared, cannoli dip can be stored in a sealed container in the refrigerator for up to two to three days.

Can you freeze cannoli dip?

Bad news here, guys. Because of the ricotta in this dip, I can’t recommend freezing it. The freezing and thawing process will change the texture of the ricotta in such a way that many may find it unappealing to heat.

Notes & tips for this cannoli cream dip

  • For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
Dipping a waffle cone into cannoli dip.

More fun dessert dips

How to make cannoli dip

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + large bowl), add ricotta, cream cheese, and powdered sugar. Whip them together on medium-high speed until ultra-creamy.

Step 2 – Toss in the vanilla extract and mix until absorbed, about another 30 seconds or so.

Step 3 – Add chocolate chips and gently fold them into the cannoli mixture.

Step 4 – Serve dip and enjoy!

Recipe Details

Cannoli Dip! An easy cannoli dip (that doesn't taste like cream cheese!) mixed with delicious mini chocolate chips and served with broken waffle cones for dipping. |
4.37 from 336 votes

Cannoli Dip

10 minutes prep
286 kcal
Yields: 8 servings
This easy chocolate chip cannoli dip is made with ricotta, cream cheese, powdered sugar, and vanilla, then served with broken waffle cones for dipping.



  • Using a stand mixer (or a hand mixer + large bowl), beat ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add in vanilla extract and whip for another 30 seconds.
    1 cup ricotta, 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
  • Taste test the dip – if you’d like it sweeter, add more powdered sugar, about 2 tablespoons at a time. You can safely add up to another 1/2 cup of powdered sugar (8 tablespoons) without negatively impacting consistency.
  • Fold in mini chocolate chips, reserving some to sprinkle on top for decoration, if desired.
    2/3 cup mini chocolate chips
  • Serve dip immediately with broken waffle cones for dipping.
    waffle cones


Serving: 1serving | Calories: 286kcal | Carbohydrates: 27g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 127mg | Potassium: 72mg | Fiber: 1g | Sugar: 25g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Sheri M Carbone
    • 5 stars

    Made this for 4th of July and it was a big hit. I use Waffle bowl and it tuned out great.

    • Barbara Phelps
    • 5 stars

    I followed the recipe exactly using whole-milk ricotta and whole-milk cream cheese. It was delicious! I served the cannoli dip with Organic Crispy Coconut rolls. Double the recipe, because it won’t last long!

    • Cathy
    • 5 stars

    Hello. My name is Catherine. I work at a retirement home in Wisconsin. I often make snacks for the residents I assist and let me tell you.. they LOVE this recipe. I add in extra chocolate chips and I break small sticks of ice cream cones to dip into the dip. Its my little surprise for them and they never left a bowl unempty. Thank you for sharing this recipe, I will be using it for the rest of my life once I memorize the recipe!

    • Andy H
    • 5 stars

    I drained the ricotta with cheesecloth to get rid of excess water and it turned out perfect! Added an extra 1/3rd cup of sugar since we love it sweet.


    • Stef Baker
    • 5 stars

    I used Maggio Premium Whole Milk Ricotta cheese and regular Philadelphia cream cheese. I measured everything with a dry ingredient measuring cup. I also added a smidge of cinnamon and lemon zest. It was perfect! Thank you for the great recipe!

    • Felex
    • 5 stars

    Looks yummy Chrisy! How much chocolate can we put in?

    • Heather
    • 4 stars

    Quick, yummy dip! I just made it and added a zest of a lemon. Elevates the flavor.

    • MichelleB
    • 5 stars

    Always a hit. Tastes like cannoli filling. Use strawberries, cannoli chips and graham crackers for dipping. Loved by kids and adults alike. AND super easy to make.

    • Chris

    Can this recipe be made in advance and stored in the fridge?

    • Hey Chris! Yes, you should be able to make this dip 24 hours in advance, though I would recommend holding off on adding the chocolate chips until just before serving. Store it in the fridge and then allow it to soften a bit at room temperature before eating.

    • Angie
    • 5 stars

    I love this dip! Always a huge hit where ever I take it. A keeper for sure.

    • Sue

    Take out the cream cheese and put in 8oz mascarpone. Cream cheese makes this taste soured or off. Using a sweet cheese like mascarpone makes it better

    • Victoria Waters

    Do I really need the cheese?…. like can i skip it or add something else?

    • Jen
    • 5 stars

    Made this for Christmas. Everyone loved it! Will definitely be adding to the holiday recipes. I served it with broken waffle cones, regular and chocolate graham crackers, and some Biscoff cookies. Easy to make and delicious! Win-win.

    • Bebe Ellingsworth
    • 5 stars

    Insanely delicious! Just like a cannoli

    • Theresa
    • 3 stars

    Mine did not get thick at all. Not sure what the deal is. 🙁

      • Laura

      Same! They should state to strain the cheese first. Now it’s a total waste 😞

    • Gus
    • 1 star

    Does not taste like a cannoli. Instead, it tastes like sweet cream cheese. Waste of money :/

    • Charlotte Roberts
    • 5 stars

    We used a pastry bag, this dip, and sugar coned to make cheater cannolis. Delish#