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!

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.”

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

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.

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

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.
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. |
4.35 from 324 votes

Cannoli Dip

10 mins 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


    • Arthur

    Made this tonight. We actually left the sugar cones whole and put the filling in them like it was ice cream. Wow.

    • Elizabeth

    Sitting around the coffee table eating this with my friends right now! They can’t get enough of it! Thanks for providing a sweet recipe that has led to this sweet, sweet time with my friends.

    • Nicole

    Just made this tonight. Tastes great but came out very watery. Not sure why did everything correct. Kind of dissapointed

    • Sorry that happened, Nicole! I’m trying to think how that might have happened but I’m coming up blank. Did you use any fat-free or low-fat ingredients by chance? They don’t always whip up as well as the full-fat version.

        • Barbara M.

        I always strain my ricotta cheese in paper towels to remove excess water.

        • Jen

        Mine came out watery, too. I even added another block of cream cheeses and much more powdered sugar. Maybe it’s the ricotta I purchased?

    • Karen

    The dip is fantastic, and I’d love to look at your other recipes, but there are SO many pop-ups that I just can’t!

    • Sorry about the popups, Karen! I’ll work on fixing that.

    • Anna Haviland

    Absolutely amazing!I wanted to make something simple for dessert for my bff who was visiting but didn’t want to spend hours at it. This fit the bill perfectly! I’m a total sweet freak so added a bunch more powdered sugar. Lol but thank you so much will definitely be making again!

    • Awesome to hear Anna! I’m so glad it turned out so well 😀

    • Kelsey

    I made this a few days ago and it was FANTASTIC. It was so easy to make and everyone loved it. It does keep in the fridge for a few days (I made it just as a fun snack and this makes a big batch, so we saved a lot of it to eat over a couple of days). It was delicious. Thanks for sharing!

    • Thanks for writing in Kelsey! I’m SO glad everyone liked it 😀 And great to know that it stores well in the fridge – that’s a big perk!

    • Isadora

    Is there something you can replace ricotta with?

    • Hey Isadora! Ricotta cheese is actually the very heart of a cannoli recipe, which is what this dip is based on. Sadly I don’t know of a good replacement for ricotta in this case 🙁

    • Betty

    Made this for my 4th of July party and everyone LOVED it and also wanted the recipe!!! So, so easy to make and didn’t even take the 10 minutes it says. I love cannoli and this was absolutely delicious!!!!!!

      • Nicole

      Can I make it the night before?

      • Hey Nicole! This dip is a little tricky to chill because of the cream cheese. It might become too solid overnight in the fridge and lose consistency once it thaws again. I haven’t tried it myself so I can’t recommend doing it 🙁 Sorry!

    • Mary

    i think the taste and consistency are off on this. i was disappointed in the outcome.

      • dolly

      why didn’t it taste right, I just made some and why it doesn’t look thicker than it does I put it in the fridge because its for tomorrow for a party I had it twice and it was thicker help

      • Hey Dolly! Sorry to hear it didn’t turn out right 🙁 There aren’t any “liquid” ingredients in this dip, so I’m at a bit of a loss as to why the dip wasn’t firmer or the taste was off. There was another reader who said they used cheesecloth to strain/drain any excess moisture out of the ricotta. I’m not sure if this might depend on the brand of ricotta or not? I didn’t have to drain the ricotta when I made this, but I used a fresh container of a pretty mainstream brand.

        • Barbara Urban

        I made this dip last night for a pot luck, I used whole milk ricotta and Philly Cream Cheese and it came out runny, would not even stay on the conolli chips I bought, I was quite embarrassed to even take it.



    • Hey Annette! I haven’t tried this, but I think it should work 🙂 I don’t see why not!

    • Megan

    I’m not a fan of ricotta cheese. Do you think there would be a good substitute? Or should I just use more cream cheese? Thanks!

    • Hey Megan! Do you typically like Cannolis? Most standard recipes have ricotta cheese in them, but it’s sweetened to the point where you don’t really notice it (which is the same case with this dip). But if ricotta is totally off the table, I have a few other dessert dips you might be interested in here:

      • dolly

      I made this last week for a big party used mascopone cheese best ingred,,, and it came out HORRIBLE people tasted it and than it sat, it wasn’t that creamy it really was terrible,,,,,, and I had eaten it before at a party and it was great I’m so upset, over this.. and embarrassed also

    • Deanna

    Just made this for a party. So good! I added a teaspoon of cinnamon because I love that in cannoli. It was really tasty!!

    • Thanks for writing in Deanna! I’m so glad everyone liked it 😀

    • P.J.

    As to concerns about leaving this dip at room temperature, use 2 bowls, one larger one filled with ice, and nestle the bowl with the dip into the ice in the larger bowl….instant tabletop mini-fridge! Just watch that the melting ice doesn’t cause a mess, drain it periodically.

    • Ashley

    This sounds AMAZING! Would it be okay to set out all school day in a teacher’s lounge or should it be on ice/in the fridge after so long? I’m looking ahead to my lounge snack day, this could be perfect!

    • Hey Ashley! Given the ricotta in this, you’ll want to leave it out for a maximum of 2 hours. I wish it was longer! Though if everything goes to plan, maybe the dip won’t even last that long 😀

    • Tracy
    • 5 stars

    Need to know if I can make this the day before a gathering with friends at the lake…it sounds delish & super easy!

    • Hey Tracy! This dip should keep for a few days in the fridge just fine, but you’ll need to bring it back to room temp before serving (so the dip becomes nice and soft again). The only thing I’d recommend is to not mix the chocolate chips in until you’re ready to serve (that way you won’t run the risk of them won’t bleeding too much into the dip or changing the color).

    • Sabrina
    • 4 stars

    This is a pefrect way to serve “cannoli” at a party without having to stuff all those shells! Sounds delicious!

    • Ha, seriously! I’m all for taking the lazy way out to tasty desserts 😀 Thanks Sabrina!

    • Kim Beaulieu
    • 3 stars

    Why do we not live next door to one another? Honestly, it’s a crime. I love this recipe. I’d be dunking and diving into this like crazy.

    • Right? We’d have the most awesome lunches and desserts and pretty much all the foods would be perfect 😀

    • Marlynn @ UrbanBlissLife
    • 4 stars

    Oooh I’m impressed that you can’t really taste the cream cheese in this! I love cannoli dips but most do taste heavily cream cheese-y. This sounds and looks SO good!

    • Right? I was surprised, too! Definitely a nice change 😀

    • Michelle @ The Complete Savorist
    • 3 stars

    I’d need a really big spoon! Looks fantastic.

      • Susan

      Alot easier than making and stuffing shells!

    • Citra Kale @Citra’s Home Diary
    • 4 stars

    hmm..this is just perfect for my kid’s snack time! Pinned it!

    • Right? Such a fun dip! Thanks 😀

        • Dawn

        Can you make this a head of time for a party? If so how many hours?

        • Bette
        • 5 stars

        I made this one day before serving and it was great! Will definitely make this again; easy and perfect!!

      • Anita

      How can I substitute ricotta?
      Ricotta and I don’t get along very well. Lol
      Although I would like to make this for my xmas party

      • Hey Anita! For this particular recipe, for it to really be like a Cannoli, I’m not sure if there’s a good substitute for the ricotta. MAYBE cool whip? But even then, I’m not sure how the consistency and flavor would be. I don’t want to lead you astray with a bad suggestion but I’m honestly not sure how to make a cannoli-like dessert without ricotta. Sorry, wish I was more help on this one!

        • AJ

        I’ve seen some use Marscapone. Although some cannoli “purest” only use ricotta.

        • Madeline

        I don’t know if it will work. But you could try cottage cheese. I’ve heard that some people use it for lasagna. Although I have not and never will try it !!!!