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

This post contains affiliate links. Read the disclosure policy.

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

Made this recipe?

Tag @homemadehooplah on Facebook or Instagram and hashtag it #homemadehooplah so I can see what you whipped up!

Explore more: 30 minutes or less, 5 ingredients or less, Chocolate, Dessert Dip, Desserts, Finger Food, Popular, Potluck, Recipes, Videos

As Featured In

  • Cover page of the Dessert Dips Volume 2 eBook.

    A purchasable collection of some of the best dessert dip recipes!

Leave a comment

Recipe Rating


    • Brady
    • 5 stars

    My friends and I love this recipe! Make it frequently with vegan cream cheese and vegan ricotta, served with granny smith slices and strawberries.. YUM!

    • judy jewell

    My son was craving canolies after I’d spent $30.+ for two canolies and a piece of tiramisu at a real EYE tal yun restaurant in our tiny little town. SO, I found this recipe, he was in heaven while I was bordering on a diabetic coma!! This is extremely rich~cream cheese and powdered sugar~DUH but it is really yummy!! BTW, what is the correct spelling of multiple canoli?

      • Chrisy

      That’s actually a great question Judy (and I had to research a bit to find the answer 😀 ) Technically, Cannoli is actually for multiple desserts while cannolo is just a single dessert, but in English we tend to use cannoli for single and cannolis for more than one.

        • barbara

        sounds good. I was thinking. could this recipe be put in a cannoli rum cake? also how do you get the ricotta to be smoothe and not grainy???

    • Taylor

    I made this today, and the consistency was all off. It tastes great, but had the consistency of cake batter, not cannoli cream.

    • Katey

    This recipe sucks. The ricotta cheese made the texture grainy and not smooth. I kept adding powdered sugar, hoping it would make it taste sweeter and I almost doubled the amount needed and still doesn’t taste sweet enough.

      • Denise McGill
      • 1 star

      same problem here! it would have been better just making cream cheese frosting as this recipe made the dip grainy. i added more cream cheese as i believe it is the ricotta cheese making it grainy. i added more cream cheese, vanilla and powdered sugar.. still doesnt taste like any canoli i ever had. really disappointed, probably will end up in the trash.. why is it so grainy? ideas/suggestions.
      was going to actually make mini cannoli and probably still will, just not with this recipe.

    • Julie

    I grew up with my mom making this! I think she omitted the cream cheese completely though. We ate it on sugar cones like ice cream! Thanks for bringing back some good memories, I’ll have to go make some now!

    • Michelle Martinez

    Over mixing/whisking causes cannoli dips to become runny. I was taught to always fold ingredients when making a dip. Tip I learned from my mother, maybe it will help those who are getting watery results ????

    • Jeremy

    Turned out great. I see on Pinterest some people complain about the consistency being too runny. That can be caused by cheap brands of ricotta or using part skim versions. Spend the extra buck and purchase a good ricotta, full fat Whole milk is important. About an hour before I made it, just to be safe I wrapped the cup of ricotta in a paper towel and put it in a bowl in the fridge. This will take out some more moisture. Also be sure the cream cheese is room temperature. For those that asked, we had leftovers and they were just as great the next day. You will want to leave it out for about 15 minutes the next day so it will soften since the cream cheese will make it get kind of hard.

    • Tony M.

    I have made this recipe many times and it always turns out great. It is vital to use a good grade of ricotta. The only change I make is I top the dip with chopped pistachios. Guests and children love it.

    • I love the idea of adding pistachios! 😀 Thanks for writing in, Tony!

    • Sarah Stefanowski

    I made this dip this past weekend and it was a huge hit. I loved how easy it was. But the cones were hard to crack the cones into large pieces.

    • Hey Sarah! I’m so glad the dip turned out well 😀 And as for the cones, I’ve had problems with certain brands of cones; for example, the store-brand cones I bought the second time I made this were harder to crack than the name-brand ones I bought the first time. However, the 5th time I made it, I had to buy more store-brand ones I got from a different store (I think Safeway?) and they were easy to crack like the name-brand. I’ll have to work on putting a list together of brands that are easier to work with.

    • Philippa

    Mine turned out watery too but I’m pretty sure it’s cuz I used 1/3 fat cream cheese and skim Ricotta. However, because of this I DID chill it for awhile and that made it the perfect consistency! So for those of you who are having the watery problems try that 🙂

    • Hey Philippa! This recipe does do well with “full fat” ingredients, but I’m so glad to hear that the consistency improved after being chilled 😀 Good to know!

    • Mary

    This was delicious and so easy to make! I am not a fan of cream cheese AT ALL, but you can’t taste it in the dip. It keeps well in the fridge also, for those who have asked. Thanks for the recipe 🙂

    • Thanks for writing in, Mary! I’m so glad you liked it 😀

    • Sarah

    So I want to make this but I need to do it ahead of time. The comment says serve immediately. Had anyone pre-made and how has that worked out??

    • Edie

    Made this last night for a Christmas party. Wow! So good. Even better the next day. Served it also with cannoli chips.

    • Thanks for writing in, Edie! I’m so happy to hear it turned out so well 😀

    • Wendy

    Hello – Made this and it turned out great – do you think it would freeze well?

    • Hey Wendy! I’m glad the recipe was a success 😀 As for freezing, I don’t think I can recommend it for this one – the ingredients might separate.

    • Kat

    Delicious, problem is I can’t stop eating it and there is no need for cone dippers just grab a spoon lol ?Yum

    • LOL, I know exactly what you mean, Kat! I had the same problem 😀

    • Jessica

    This turned out really well! I made it as a dessert for a tailgate and added food coloring for team spirit. So easy! I didn’t have any issues with consistency and only added more one (very rounded) tablespoon of powdered sugar. I did not strain/drain the ricotta.

    • Thanks for the feedback, Jessica! I’m so glad everyone liked it 😀 Love the idea of adding color for spirit, too!

    • Kait

    I am so disappointed with this recipe! I read through the reviews and was SO EXCITED to try it and take it to a party today! The ricotta made the dip grainy, it was pretty thin and it absolutely still totally tastes like cream cheese ? I knew it was too good to be true!

      • Gwen

      One important step that’s left out in this recipe is to put the ricotta cheese in cheese cloth and squeeze out all the water before mixing it into the dip. It makes a HUGE difference in the consistency.

        • Tina

        I don’t think that part was left out. She stated that while she has never had to strain the liquid out, others have. Then she she gave directions on how to do it.

      • Kat

      Mine came out great! Should make sure you use full fat everything or weird things can happen ? If you did than not sure why it wld not have worked ?

        • Michelle

        I too attempted this recipe twice!:(. I followed to the t and still each time wattery and thin consistency. I feel it must be hand mixed and not done with mixer . This was a very costly disaster ! Never again!

    • Olga

    Can I use Mascarpone cheese , instead of cream cheese ??

      • dolly

      this is Dolly I made it and used the Mascarpone cheese, there’s always a better taste to it but I just put it in the fridge and its a a thin,,,,,, it better be better by tomorrow morning for a group/???????? will it be by then

    • Nicole

    How much does this make? Just wondering if I should double the batch?

    • Kristina

    Why is mine coming out so lumpy??? I’ve been mixing for what seems like forever

      • Kat

      Are you using a mixer or just a spoon? I used my hand mixer n it worked great