Cannoli Dip Recipe
A Creamy Dessert Dip Made from Whipped Cannoli Filling Using Real Mascarpone Cheese and Served with Chocolate Chip Cookies!
- 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
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.
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.
Calories: 320kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 59mg | Potassium: 48mg | Sugar: 23g | Vitamin A: 620IU | Calcium: 144mg | Iron: 0.3mg