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. |
4.35 from 326 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


    • Heather Schul
    • 5 stars

    Thank you for sharing!! I love it! So easy to make and tastes amazing!! I was spending so much money on cannoli dip at the store. Only difference I made W/ recipe was I buy my cannoli chips from wegmans.. I didn’t use the waffle cones 😊

    • Laina Muroni
    • 5 stars

    Very easy and delicious! Also much more cost-effective than buying the huge tubs of cannoli chips and dip at the supermarket. Thanks for the recipe!

    • Heather

    Not impressed. I’m usually able to pull off some delicious things to take to potlucks. Not sure I’m even going to take it.
    Just tastes like some creamy colored, bland stuff with some wavy chocolate in it.

    • JennifeR A.
    • 5 stars

    So yummy and just the right amount of sweetness! Also, super easy to make! Only problem is that it’s way addicting so if you have a sweet tooth like me, beware!!

    • Shannon
    • 5 stars

    People assume this is what I am bringing to every family gathering now because this seems to the the only food EVERYONE likes! It’s so easy to make- especially last minute. This time I’m going to put it in little filo dough shells for easier munching.

    • michelle


    • Kerri

    Made this dip a couple times and always a huge hit. This time I am making it for a baby shower so added a couple drops of red food dye because we are trying to have some pink food elements. Obviously it’s s girl. The dip can be colorful for a variety of
    Festivity’s with just a couple drops of your desired color dye.

    • debbie
    • 5 stars

    Brought this to a party – everyone loved it! Super easy to make, but addictive.

    • Julie
    • 4 stars

    Way easier than the real deal. Also I like this version better than ricotta only recipe I found. Better texture for a dip.

    • Theresa
    • 5 stars

    I made this dip and piped it into mini cannoli shells using a frosting bag and slanted tip. It was a hit! I can’t wait to make it again!! Great tasty recipe!

    • Amor82
    • 1 star

    Tried this dip because it promised it would not taste like cream cheese, but it was an epic fail. I did everything suggested and even bought real Italian ricotta that’s expensive and I did not like it.

      • Jodie Buchanan
      • 4 stars

      Next time use mascarpone cheese instead of cream cheese.

    • Judy Krysztofik

    This was so easy and very tasty. Made it for a party and made pizzelles instead. Was a big hit.

    • Joann
    • 5 stars

    Besides broken up waffle cones, I serve this with strawberries also. Always a hit!

    • Kristan
    • 5 stars

    Friends and family absolutely love this recipe!
    One question…you list the nutritional info, but what is the serving size that you calculated this for?

    Thanks so much!

    • Paul

    substitute mascarpone for cream cheese and you’ll eliminate the tang. Garnish with chopped pistachios.

      • eleanor guerrero

      and no graininess with mascarpone-I was also thinking…and might as well make a tiramisu-just as easy!

    • Jennifer

    Can this be frozen and used later? I made a batch and it was delicious but I have leftovers that I’d like to save.

    • Betty anderson

    How far ahead of serving can I make this.

    • Carol L
    • 5 stars

    After cooking all day, I made this recipe last and totally spaced it with the semi sweet morsals.
    I had both regular size, and mini morsels on my counter and used the larger by accident. Do you think it chang s texture or consistency, or quantity needed for recipe?
    It doesn’t look as good as yours but I decorated with chips and marachino cherries with a tad sprinkle of cinnamon.

    • Lspeert
    • 5 stars

    I used this as a filling between layers and on the top of a dense chocolate cake; then iced the sides of the cake with a fudgy chocolate icing. A year later, all the guests for a New Year’s Eve party are asking me to make it again!

      • Wendy

      Okay – now that is a great idea!! Between layers of chocolate cake? I love it!

    • Pat
    • 5 stars

    I made this today. It is delicious. I didn’t have mini chocolate chips so I substituted chocolate and peanut butter chips. Still yummy!