Cannoli Dip Recipe

Introduction

Cannoli dip is a creamy and irresistible dessert inspired by the classic Italian pastry. This easy-to-make treat combines rich mascarpone and ricotta cheeses with sweet flavors and crunchy mix-ins, perfect for dipping your favorite cookies and fruits.

Ingredients

• 1 cup (8 oz) mascarpone cheese, liquid drained off as needed
• 1 1/2 cups (12 oz) whole milk ricotta cheese, liquid drained off as needed
• 1 1/4 cup powdered sugar
• 3/4 tsp vanilla extract
• 3/4 tsp almond extract
• 1/2 cup mini chocolate chips, divided
• 1/2 cup pistachios, chopped and divided
• 2 tsp fresh orange zest (optional)
• For serving: Butter waffle cookies, wafer cookies, broken waffle ice cream cone bowls or cones, chocolate chip cookies, or graham crackers
• Fresh strawberries (optional)

Instructions

1. Step 1: In a large mixing bowl, add the drained mascarpone and ricotta cheeses. Add the vanilla and almond extracts, then measure in the powdered sugar.
2. Step 2: Use a hand mixer to whip the mixture together on low until combined. Increase the speed to medium-high and beat until slightly thickened, about 4 minutes.
3. Step 3: Stir in 6 tablespoons of the mini chocolate chips and half of the chopped pistachios by folding them into the cheese mixture with a spatula. If using, add the orange zest now.
4. Step 4: Scrape the mixture into a serving bowl and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the surface.
5. Step 5: Chill the cannoli dip for 1 hour to allow it to set. Just before serving, sprinkle the remaining pistachios over the top.
6. Step 6: Serve the dip with your choice of butter waffle cookies, wafers, broken waffle ice cream cone bowls or cones, chocolate chip cookies, graham crackers, and fresh strawberries if desired.

Tips & Variations

• Drain the ricotta and mascarpone well with a fine mesh sieve or cheesecloth to ensure a smooth, creamy texture.
• Swap pistachios for chopped almonds or toasted hazelnuts for a different crunch.
• Add a splash of orange liqueur for an adult twist on the classic flavors.
• Use gluten-free cookies or fruit slices to keep this dip allergy-friendly.

Storage

Store any leftover cannoli dip covered tightly in the refrigerator for up to 3 days. Before serving again, give it a gentle stir and add fresh pistachios on top. The dip is best enjoyed chilled and should be consumed within a few days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, cannoli dip can be prepared up to one day in advance and stored in the refrigerator. Chilling allows the flavors to meld and the dip to set properly.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with an equal amount of cream cheese softened at room temperature for a slightly different but still delicious texture and flavor.

Cannoli Dip Recipe

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★★★★★

4.7 from 146 reviews

• Author: Elara
• Total Time: 1 hour 10 minutes
• Yield: About 12 servings 1x

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Description

This creamy and decadent Cannoli Dip captures the classic flavors of traditional cannoli filling in an easy-to-make, no-bake dessert dip. Combining mascarpone and ricotta cheeses with vanilla, almond extract, powdered sugar, and a touch of orange zest, it’s studded with mini chocolate chips and crunchy pistachios. Serve chilled alongside your favorite cookies or fresh fruit for a delightful party appetizer or sweet treat.

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Ingredients

Scale 1x2x3x

For the Cannoli Dip:

• 1 cup (8 oz) mascarpone cheese, liquid drained off as needed
• 1 1/2 cups (12 oz) whole milk ricotta cheese, liquid drained off as needed
• 1 1/4 cup powdered sugar
• 3/4 tsp vanilla extract
• 3/4 tsp almond extract
• 1/2 cup mini chocolate chips, divided
• 1/2 cup pistachios, chopped and divided
• 2 tsp fresh orange zest (optional)

For Serving:

• Butter waffle cookies, wafer cookies, broken waffle ice cream cone bowls or cones, chocolate chip cookies, or graham crackers
• Fresh strawberries (optional)

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Instructions

1. Combine Cheeses and Flavorings: In a large mixing bowl, add the drained mascarpone and ricotta cheeses. Add the vanilla and almond extracts along with the powdered sugar, preparing the base for the dip.
2. Whip the Mixture: Using a hand mixer, whip the cheeses and flavorings on low speed until combined. Then increase the speed to medium-high and beat for about 4 minutes until the mixture is slightly thickened and fluffy.
3. Fold in Mix-ins: Add 6 tablespoons of the mini chocolate chips and half of the chopped pistachios to the whipped cheese mixture. Gently fold them in with a spatula. If using, incorporate the fresh orange zest for added brightness.
4. Transfer and Garnish: Scrape the dip into an attractive serving bowl and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips evenly over the surface.
5. Chill to Set: Refrigerate the cannoli dip for 1 hour to allow it to firm up and develop flavors.
6. Final Garnish and Serve: Just before serving, sprinkle the remaining chopped pistachios on top to maintain their crunch. Serve alongside your preferred dipping cookies and fresh strawberries if desired.

Notes

• Drain excess liquid from mascarpone and ricotta to prevent a runny dip.
• Orange zest is optional but adds a fresh citrus note that complements the flavors beautifully.
• Use fresh pistachios for the best crunch and flavor.
• Ideal for parties or as a simple dessert pairing with cookies and fresh fruit.
• Keep chilled until serving to maintain the dip’s texture and prevent melting.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Keywords: Cannoli Dip, Creamy dessert dip, Italian dessert, ricotta dip, mascarpone dip, no-bake dessert, party dip