Best Cannoli Dip
42 Comments
Posted: 04/05/21
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Cannoli Dip is a creamy dessert dip made from whipped cannoli filling using real mascarpone cheese and served with chocolate chip cookies or broken waffle cones for dipping. This recipe is loaded with mini chocolate chips and is the perfect sweet treat that is no bake!
Dessert dips are quickly becoming be new favorite way to feed my sweet tooth. Not only do I get to eat a sweet dip, but I also get to dip other sweet vessels into said dip. It’s a double-dose of sweetness!
This cannoli dip is made just like authentic cannoli filling, except with mascarpone cheese added to help thicken it up. Mascarpone is like cream cheese, but not as sweet and tangy. I don’t recommend substituting it, though, because I think the dip will taste more like cheesecake dip than cannoli dip.
I’ve seen a few cannoli dip recipes out there and they use waffle cones as the dipping mechanism. I think these are a great substitute for cannoli shells because they have the same crunch and texture, though the flavor is slightly off.
Ingredients needed for Cannoli Dip
- Mascarpone cheese – You could also use cream cheese (grab full fat) but this will give it more of a buttery flavor so we recommend this!
- Whole milk ricotta cheese – A staple in traditional cannoli and essential to getting the flavor you are looking for.
- Powdered sugar – Whip this with the cheeses to get that light, fluffy dip to dig into!
- Extracts – Vanilla extract and Almond extract give it the perfect flavor profile.
- Mini chocolate chips – Another option is to chop up blocks of chocolate or adding larger chocolate chips, but the little ones are perfect for dipping.
- Chocolate chip cookies – This if or dipping. You can also use broken waffle cones.
How do I make Cannoli Dip?
First thing is to grab a bowl and combine all the cheeses, extracts and powdered sugar. We recommend doing this in a bowl of a stand mixer or mixing it in a mixing bowl with a hand mixer.
Whip on medium high for about 5 minutes or until thick and fluffy.
After that fold in 3 Tbsp mini chocolate chips. Place the dip in a serving bowl and sprinkle the remaining chocolate chips on top!
What do I dip in Cannoli Dip?
But what I think is an EVEN better dipping mechanism than the waffle cone or cannoli shell is a chocolate chip cookie. Cookies go best with milk so it just felt natural to pair it with the dairy-based dip.
To be honest, this magical pairing was a complete and utter accident – chocolate chip cookies were all I had in my pantry when I made the dip for the first time.
But trust me when I say, you will not want to pair anything else with this dip. Promise.
If you must go ahead and try that broken waffle cone to compare it!
More great ideas for dipping are graham crackers, vanilla wafers, pizzelle cookies or whatever you can think of!
How long does Cannoli Dip last in the fridge?
Make sure to store this dessert dip in an airtight container in the refrigerator. It will keep in the fridge for 3-5 days.
Tips for Making Cannoli Dip the Perfect Dessert Dip!
- Make sure to use whole milk ricotta. In order for this dip to get whipped and creamy, you need that fat from the whole milk.
- When you first start whipping the ingredients together, they will be thin and runny, almost like melted ice cream. But trust me – you just need to keep whipping it to help fluff it up.
- We highly recommend using a hand mixer or stand mixer to get it whipped up! Whisking by hand will not achieve the same results.
- This dip is loaded with chocolate chips, but feel free to use any other cannoli toppings that you love – chopped pistachios would make an excellent addition here.
- Don’t make this dip too far in advance – the dip will collect a little bit of liquid at the bottom after a couple days. You can just stir it back in, of course, but you’ll lose the pretty presentation of chocolate chips on top.
More of my favorite dessert dips!
- With only three ingredients Funfetti Dip is perfect for dipping graham crackers and animal crackers in!
- Quick and easy three ingredients Easy Fruit Dip is the perfect pair to all your fresh fruit during the summer. Sweet, creamy and so easy to make!
- Got apples? Make this Apple Brickle Dip with a cream cheese dip and toffee in it!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cannoli Dip Recipe
A Creamy Dessert Dip Made from Whipped Cannoli Filling Using Real Mascarpone Cheese and Served with Chocolate Chip Cookies!
Video
Ingredients
- 8 ounces full fat mascarpone cheese excess water drained off if needed
- 1 ½ cups whole milk ricotta cheese drained
- 1 ¼ cup powdered sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 4 tablespoons mini chocolate chips
- chocolate chip cookies, broken waffle cones, pizzelle cookies, graham crackers or cannoli shells for serving
Instructions
- Combine cheeses, extracts, and powdered sugar into a large mixing bowl of a stand mixer fit with a paddle attachment (or you can use a hand mixer). Whip on medium-high until thick and fluffy, about 5 minutes.
- Fold in 3 tablespoons of chocolate chips. Pour dip into serving bowl. Top with remaining chocolate chips. Let it set in fridge for about 1 hour and then serve with chocolate chips cookies.
Tips
Recipe adapted from Chef in Training
- Make sure to use whole milk ricotta. In order for this dip to get whipped and creamy, you need that fat from the whole milk.
- When you first start whipping the ingredients together, they will be thin and runny, almost like melted ice cream. But trust me – you just need to keep whipping it to help fluff it up.
- We highly recommend using a hand mixer or stand mixer to get it whipped up! Whisking by hand will not achieve the same results.
- This dip is loaded with chocolate chips, but feel free to use any other cannoli toppings that you love – chopped pistachios would make an excellent addition here.
- Don’t make this dip too far in advance – the dip will collect a little bit of liquid at the bottom after a couple days. You can just stir it back in, of course, but you’ll lose the pretty presentation of chocolate chips on top.
Nutrition Information
Calories: 320kcal (16%), Carbohydrates: 25g (8%), Protein: 7g (14%), Fat: 20g (31%), Saturated Fat: 12g (75%), Cholesterol: 52mg (17%), Sodium: 59mg (3%), Potassium: 48mg (1%), Sugar: 23g (26%), Vitamin A: 620IU (12%), Calcium: 144mg (14%), Iron: 0.3mg (2%)
Theresa says
I forgot to say that I used my KitchenAid Stand Mixer & let it mix with the whisk attachment for 5 minutes I followed your instructions step by step. I WAS making this for dessert tonight but that depends on when you have time to answer. Thank you so much for posting this recipe. It tastes delicious. Just really grainy
Theresa says
Tastes GRRRREAT! BUt it’s grainy. What did I do wrong & how can I fix it ?
Susie says
I just made this and mine was VERY thin and runny, even after beating it for a lot longer than 5 minutes. I followed the instructions exactly and I think it ultimately came down to the brand of ricotta I used. I bought the store brand and am now realizing I should have purchased a higher quality brand. It was whole milk, but when I looked at your video, your ricotta was much thicker than mine. It might be worth mentioning this as it does seem ricotta thickness can vary so much by brand. I’m hoping it thickens a bit in the fridge, but otherwise I’m sure it will still be delicious… Just a bit runny!
Julie Evink says
I’m sorry to hear that Susie! If you notice the ricotta is watery again you can also drain the water off using a cheese cloth to strain it or just paper towels to soak some of it up!
Susie says
Thank you! The dip stayed runny, but everyone LOVED it. They loved it so much that I made it again last night with a high-quality ricotta (instead of store brand) and it was thick and perfect, just like your photos. Thank you for the easy recipe!
Julie Evink says
Awesome Susie!!
Barbara Ohara says
Going to line waffle cone cups with melted chocolate to prevent soggy results. Making the dip the night before and in morning adding the chocolate chips just before filling cups. Bringing my dessert to Dr. office of 45 people for monthly shot visit. Does this sound feasible or will I run into problems. With Covid, I bring each dessert self wrapped so I purchased a couple individual stick type cookies to dip, will top each cup with a fresh strawberry. They will be able to eat chocolate cone holding dessert also. I will be making in 2 weeks. Suggestions welcomed.
Julie Evink says
I think that sounds amazing!! Let me know how it goes!
Susan says
This was a huge hit with my friends! I served with biscoff cookies and pizzelles. I did measure the chocolate chips with my heart and not a tablespoon. I will definitely make this again!
Julie Evink says
So glad you enjoyed it!
Joy says
How well does this travel after it is taken out of the fridge?
Julie Evink says
I would keep it in a cooler while bringing it somewhere.
Dana says
The hit of the dessert table at tonight’s birthday gathering! My only change was to use all vanilla extract instead of half vanilla and half almond extracts. Served with store-bought chocolate cannoli wafers. Unlike most bakery cannoli filling that tastes like vanilla frosting, this dip has a creamy, authentic flavor. Thanks for sharing your recipe!
Michelle Sperr says
You’re welcome Dana! Glad it was a crowd favorite!
Kristin C. says
Turned out amazing! So easy to make too. I served mine with broken chocolate and plain flavored waffle cones. I also added a garnish of chopped pistachios, maraschino cherries and additional chocolate chips. Also, if you have extra dip that initially didn’t fit into the serving bowl put the leftover in a ziplock baggie and snip off the tip for easy piping into the bowl to add more.
Julie says
I’m so glad you enjoyed this one, Kristin!