Cannoli Dip
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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Table of Contents
- About Cannoli Dip
- Do you have to use Cream Cheese?
- Do you have to use Ricotta Cheese?
- How to make sure your cannoli dip is creamy
- How long can you leave out a dessert dip?
- Can you make this dip in advance?
- How long does cannoli dip last?
- Can you freeze cannoli dip?
- Notes & tips for this cannoli cream dip
- More fun dessert dips
- How to make cannoli dip
- Recipe Details
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!
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.
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.
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.
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!
Cannoli Dip
Ingredients
- 1 cup ricotta
- 8 ounces cream cheese, softened
- waffle cones, broken
Instructions
- 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
Nutrition
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.
