This post may contain affiliate links. Please read our disclosure policy.
Cannoli Dip is thick, sweet, and loaded with mini semi-sweet chocolate chips and made with a combination of ricotta, mascarpone, and cream cheese whipped together to make it extra thick. This is the perfect dessert dip served up with cannoli chips or broken waffle cones dusted with powdered sugar that is unique and will have people coming back for more!
ABOUT CANNOLI DIP
Did you read the first paragraph and immediately think that cream cheese shouldn’t be in this dip? Here’s the thing. You can’t taste it and it helps bind the ricotta and mascarpone cheese together making a thick, wonderful dip!
We are huge fans of dessert dips around here, and can be found enjoying Hot Chocolate Dip or Cream Cheese Fruit Dip on the regular. They are super simple to whip up and can be a great way to serve dessert to a crowd or an afterschool snack to your kids.
HOW TO MAKE CANNOLI DIP
I normally have texture issues with cannoli filling, but this dip is the creamiest I’ve ever had! I’m pretty sure we can thank the mascarpone cheese and cream cheese for that.
- Drain liquid from the Ricotta. Place the ricotta cheese in a fine mesh strainer and set it on a bowl that will catch the excess water. I covered mine with plastic wrap and let it sit overnight in the fridge. I probably drained off a whopping 1 – 2 tablespoons of water, but I would rather do that than have a watery dip. It’s pretty likely that you’ll find that different brands of ricotta will have more or maybe even less water than the one I used.
- Blend. Use a stand or hand mixer to whip the ricotta, mascarpone and cream cheese together to make them nice and fluffy. Stir in powdered sugar for sweetness and vanilla extract for balance, then stir in mini chocolate chips.
- Serve. Pour the cannoli dip into a small serving bowl and sprinkle extra chocolate chips on top. Serve with cannoli chips because they are absolutely fantastic! They taste like a cannoli shell dipped in powdered sugar. I found mine in the bakery section of my local Wegman’s but if you can’t find those, you can grab the waffle cones used for ice cream and break them into large pieces.
Store leftover cannoli dip in na airtight container in the fridge. It will remain fresh for about 4 days.
MORE DESSERT DIPS TO TRY
Now that I got out all of the tips for you on making this cannoli dip, I just HAVE to tell you about another favorite dip. It’s one of the most popular recipes on my site and it’s for monster cookie dough dip. It’s an eggless, flourless cookie dough dip that’s loaded with oats and candy-coated chocolates!
That’s not all I have though. I also have a brownie batter dip for those chocolate lovers out there with chunks of brownies mixed in! If you’re into a sweet and salty combination, use pretzels for dipping. It’s amazing stuff.
Sugar Cookie Dip is another favorite that is perfect for the holidays. It uses a sugar cookie mix and flavored creamer to sweeten it and a give it that holiday flavor.
Want something more savory?
- Garlic Bread Cheese Dip
- Hot Onion Bacon Dip
- Ground Beef Enchilada Dip
- Chicken Crack Dip
- Hot Mexican Corn Dip
- 4 ounces cream cheese softened
- 15 ounces whole milk ricotta cheese about 1 ¼ cup
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 2 tablespoons mini chocolate chips optional, for topping
- For serving: cannoli chips or broken waffle cone pieces
- Add the cream cheese to a large mixing bowl. Using a hand mixer, beat on medium until creamy.
- Add ricotta and mascarpone cheeses and beat on medium until combined.
- Add in the powdered sugar and vanilla extract. Beat until the powdered sugar has been incorporated.
- Stir in 1 cup of mini chocolate chips until evenly distributed.
- Place the dip into a serving bowl and sprinkle the remaining 2 tablespoons of mini chocolate chips on top.
- Serve with the cannoli chips or pieces of waffle cones.
- Makes about 2 cups of dip.
- Nutritional information does not include dippers.