Cannoli Dip
Make an easy, sweet, and creamy Cannoli Dip in under an hour for your next party. It’s a delicious and classic Italian Dessert, but better.
Equipment
- Plastic wrap
Ingredients
- 16 ounces whole milk ricotta cheese drained/strained (that’s 2 cups)
- 8 ounces full fat mascarpone cheese excess liquid drained (that’s 1 cup)
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips divided
Instructions
- In a medium bowl, combine ricotta with mascarpone and beat with a hand mixer until smooth. Gradually add in the powdered sugar, and beat until thick and creamy. Add in the vanilla extract and mix again.
- Fold in ¾ of the choc chips. Cover the bowl with plastic wrap, and chill in the fridge for at least 1 hour and up to 48 hours.
- Transfer to a bowl, sprinkle with the remaining chocolate chips. Serve with broken waffle cones or cannoli chips and fresh strawberries.
Notes
- If your ricotta seems to have a lot of excess moisture, strain it first. Place a mesh strainer over a mixing bowl, and line the strainer with a piece of cheesecloth. Add the ricotta on top of the cloth, and press gently with a spatula to remove the excess liquid.
- If you cannot find mascarpone cheese, the next best thing is full-fat cream cheese. It’s not exactly the same, but you will get a similar texture from this swap. I prefer to use mascarpone in this recipe because the flavor of the dip is more authentic.
Nutrition
Calories: 433kcal | Carbohydrates: 42g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 77mg | Potassium: 57mg | Fiber: 1g | Sugar: 38g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/cannoli-dip/