Cannoli Dip is light and fluffy with just the right amount of sweetness – the perfect party pleaser! This easy Cannoli Dip recipe has just 5 ingredients and takes just minutes to make. Perfect with all your favorite dippers, this recipe is always a hit!
Cannoli Dip Recipe
From picnics to potlucks and everything in between, when you need something that’s totally tasty and shareable, this is the dip for you! It’s easy to make, can be made ahead of time, and everyone loves it. Creamy, chocolatey, and perfect for all kinds of dippers, this is an easy dip to make and love!
What Is Cannoli Dip?
Cannoli dip is a spinoff of cannolis, a traditional Italian dessert. Cannolis are light and crispy pastry tubes filled with a sweetened ricotta filling studded with chocolate chips.
This dip recreates the taste and texture of the filling and serves up this delicious concoction as a dip instead of stuffing it inside a cookie-like pastry. And, after just one bite, you’ll see why – it’s delicious!
More No Bake Desserts
No bake desserts are great to have in your back pocket not only for hot summer months but for those last minute occasions when a quick and easy treat is needed. Here are some of our go-to recipes:
Cannoli Dip Ingredients
This Cannoli Dip recipe is unbelievably delicious and requires just a handful of ingredients. As always, you can find the full, printable recipe in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- ricotta cheese – look for extra creamy if you can find it, and you’ll need to drain it (more on that below)
- mascarpone cheese – this is an Italian fresh cream cheese that’s lightly sweetened; use regular cream cheese if you can’t find mascarpone.
- powdered sugar – sift it to remove all the lumps.
- vanilla extract – use the good stuff for this recipe as it adds a lot of flavor. You can also make homemade vanilla extract.
- semi-sweet chocolate chips – look for the mini chocolate chips because those will distribute much better than regular-sized ones and are easier to eat in this cannoli dip recipe.
What Is Ricotta? Ricotta is a fresh, unaged cheese. It is made by combining whole milk with an acid – like buttermilk or vinegar – to force the milk to curdle, separating the whey from the coagulated milk solids. You can make ricotta cheese at home, or you can buy it at the store.
Ricotta is available in full fat and low-fat versions. It can also be labeled extra smooth which has already been whipped to remove much of the granular texture.
How To Make Cannoli Dip
- Combine the mascarpone and ricotta in a medium-sized mixing bowl and use a hand mixer on medium speed to whip the mixture until it is smooth and creamy.
- Add the powdered sugar and vanilla and beat until smooth. Start on low speed to avoid a powdered sugar shower!
- Fold in all but 2 tablespoons of the mini chocolate chips. Mix well.
- Cover with plastic wrap (or a lid) and refrigerate until ready to serve.
- Sprinkle on remaining chocolate chips just before serving. You can also add a sprinkle of powdered sugar to make it look pretty.
How To Drain Ricotta Cheese
My favorite way to drain ricotta is to spoon the cheese on to layers of paper towels and press out all the moisture with more paper towels on top. You will need to do this a few times.
Another option is to line a fine mesh sieve with cheesecloth or a coffee filter, spoon the ricotta onto the cheesecloth and gently press on the ricotta to allow the excess moisture to drain away.
What To Serve With Cannoli Dip
Looking for the tastiest dippers for this easy creamy dip? Here are my favorites:
- graham crackers
- chocolate chip cookies
- broken up waffle cones
- pizzelle cookies
- broken cannoli shells
Trish’s Tips and Tricks
- Use fresh, whole milk ricotta for the best flavor and texture.
- Use a stand mixer or hand mixer – you need the power of a mixer to get this dip extra smooth and creamy.
- You can substitute cream cheese for mascarpone, but the flavor will be slightly different.
- Taste a bit of the ricotta and mascarpone mixture to see if it’s grainy – if it is, whip it for another minute or two.
- Whip in half a cup of heavy whipping cream with the cheeses for a lighter, fluffier dip.
You can make this tasty dip up to 2 days in advance. Keep it tightly covered and in the fridge. You can store any leftovers (if there are any!) for up to 2 days after making it.
Can You Freeze This Dip?
Technically, you can freeze it. However, the ricotta tends to separate when frozen and thawed, so your dip could end up runnier than when you first made it. I recommend eating this dip fresh.
Frequently Asked Questions
Yes, it is gluten-free! Make sure you use gluten-free dippers, too, if you’ll be serving this dip to those with gluten sensitivities.
It sure is! Simply measure the ingredients and then use a hand or stand mixer to whip it all together. Super simple!
Ricotta is one of the main ingredients that makes cannoli dip what it is. It contributes to the texture and flavor of this dish. However, using just mascarpone or even just cream cheese would also make a tasty dip – it just won’t be the same thing.
- 15 ounces ricotta cheese drained (see notes)
- 8 ounces mascarpone cheese cream cheese can be substituted
- 1 ¼ cup powdered sugar sifted
- 1 ½ teaspoons vanilla extract
- ¾ cup mini semi sweet chocolate chips divided
- pizzelle cookies graham crackers, chocolate chip cookies, broken waffle cones, strawberries, broken cannoli shells, etc.
- Combine ricotta cheese and mascarpone cheese in a medium mixing bowl. Using a hand mixer, mix on medium high speed for several minutes or until the mixture is smooth and creamy.
- Add powdered sugar and vanilla extract and beat until combined and smooth, starting on low speed to slowly and safely incorporate the powdered sugar.
- Set two tablespoons of mini chocolate chips aside and fold in the remaining chocolate chips.
- Cover the dip tightly and refrigerate until ready to serve.
- When ready to serve, sprinkle with reserved chocolate chips and dust with powdered sugar if desired. Serve with fresh fruit, broken cannoli and/or cookies.