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cannoli dip in scalloped edge white bowl topped with extra chocolate chips and half a strawberry and spoon stuck in the dip. more strawberries, nilla wafers and cookies are scattered around the bowl as dippers.

Cannoli Dip

Servings: 12
Calories: 282kcal
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!
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  • 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.


Storage Information: 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.
Draining Ricotta: 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.


Calories: 282kcal | Carbohydrates: 22g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 42mg | Potassium: 122mg | Fiber: 1g | Sugar: 18g | Vitamin A: 430IU | Calcium: 109mg | Iron: 1mg