Cannoli Dip
Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.
This easy cannoli dip recipe comes together in just 15 minutes with 5 simple ingredients. The indulgent, rich dip tastes just like the creamy filling inside a cannoli. Pair the sweet dip with graham crackers, pizzelle cookies, or waffle cone pieces for the perfect sweet treat.
For more delicious no-bake dessert dips give my chocolate chip cookie dough dip, brownie batter dip, and hot chocolate dip recipes a try, too!
For now, give this creamy cannoli dip recipe a try. I can promise you that you will not be disappointed. The easy recipe seriously tastes like a cannoli in dip form!
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Ricotta cheese – I recommend whole milk ricotta for the best taste.
- Mascarpone cheese – the Italian cream cheese gives the rice dip an authetic cannoli fliling flavor but regular cream cheese can be used as well in a pinch.
- Confectioners sugar
- Vanilla extract
- Mini chocolate chips – Miniature chocolate chips are the perfect size for dessert dips. However, you can use regular-sized chocolate chips instead if that’s all you have available. Better yet, you could chop regular-sized chips into smaller pieces using a knife or food processor.
Equipment
- Medium-sized bowl
- Hand mixer or stand mixer fitted with the paddle attachment
- Wooden spoon
How to make cannoli dip
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a medium bowl, use an electric mixer on medium speed to mix the ricotta and mascarpone cheese together until smooth and creamy.
Step 2: Add the confectioners sugar and vanilla. Continue mixing until well incorporated.
Step 3: Fold in chocolate chips. Cover and refrigerate for at least 1 hour, or until ready to serve.
Step 4: Top with extra mini chocolate chips before serving, if desired. Serve with your favorite dippers and enjoy!
Storage
Store the dip in an airtight container in the refrigerator for up to 3-4 days. After a few days it may need a good stir before serving again.
I do not recommend freezing this creamy dip. The texture and consistency aren’t the same after freezing and thawing.
Make Ahead
Cannoli dip is a perfect make-ahead party dessert. Prepare the easy dip up to a day in advance and store it in an airtight container in the refrigerator until serving.
What to dip in cannoli dip
I prefer to dip pieces of waffle cones, cannoli chips, or waffle cookies because they taste similar to cannoli shells. But you can try any one (or more) of these delicious dippers:
- waffle cookies
- ice cream cones, broken into pieces
- stroop waffles
- chocolate chip cookies
- fresh fruit
- vanilla wafers
- pizzelle cookies
- graham crackers
- pretzels
- cinnamon sugar tortilla chips
If you’re serving this dip at a party or gathering, consider providing a variety of dipping options to please everyone’s preferences.
Additions and variations
This recipe is versatile and can be easily adapted to suit your taste preferences.
- Adjust the sweetness. You can adjust the amount of powdered sugar in the recipe depending on your personal taste preferences. If you like your dip sweeter, add more powdered sugar. If you prefer a less sweet dip, reduce the amount of sugar.
- Swap the chocolate chips. Try the recipe with other mix-ins like chopped nuts or dried fruit.
- Add flavor. Almond extract, lemon zest, and orange zest can all be added for a tasty variation.
- Add spice. A dash of cinnamon and/or nutmeg gives the creamy dip a delicious spiced flavor.
- Halve it. For a smaller serving use ½ cup mascarpone, 1 cup ricotta, 1 cup confectioner’s sugar, 1 teaspoon vanilla, and ¾ cup mini chocolate chips.
Tips for the best cannoli dip
- For best results, drain your ricotta cheese to remove excess liquid before making this dip. This will give the dip a smoother texture. To drain, simply place the ricotta cheese in a cheesecloth-lined colander or fine mesh strainer and set over a bowl. Cover it, and let it drain in the refrigerator for a few hours or overnight. I have even used paper towels when I couldn’t find my cheesecloth.
- Make sure the mascarpone cheese is at room temperature before starting the recipe. This will help it blend with the ricotta more easily and create a smoother consistency.
- If you have leftovers, you can use the cannoli dip as a topping for pancakes, waffles, or ice cream for a delicious dessert treat.
Cannoli Dip FAQ
No, granulated sugar will give this recipe a gritty texture. Confectioners sugar is best.
No, whipped cream is not a suitable substitute for mascarpone cheese as they have different textures and flavors.
I recommend using whole milk ricotta cheese. If you use low-fat or fat-free ricotta cheese it will affect the texture and creaminess of the dip.
More Dessert Dip Recipes
Cannoli Dip
Ingredients
- 15 ounces ricotta cheese drained
- 8 ounces mascarpone cheese room temperature
- 2 cups confectioners sugar
- 2 teaspoons vanilla extract
- 1 ½ cup mini chocolate chips plus more for garnish, if desired
Instructions
- In a medium sized bowl, use an electric mixer on medium speed to beat the ricotta and mascarpone cheese together until smooth and creamy.
- Add the confectioners sugar and vanilla. Continue mixing until well incorporated.
- Fold in chocolate chips. Cover and refrigerate for at least 1 hour, or until ready to serve.
- Top with extra mini chocolate chips before serving, if desired.
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
