Cannoli dip is a creamy, sweet, no-bake dessert dip made with ricotta cheese, mascarpone, powdered sugar, and mini chocolate chips. It takes about 10 minutes of hands-on time plus draining, and it was a standard on my catering menus for holiday parties, bridal showers, and baby showers.
I am sharing it so this classic does not get lost to time; it deserves a spot on your party table.
Set it out on a dessert table next to my favorite dessert dip and a tray of homemade pizzelle cookies for dipping. If you are building a full shower menu, it pairs well with lilac lemonade and marinated mozzarella balls.
Ingredients for Cannoli Dip
This is a short ingredient list, so every ingredient matters. It is a recipe worth going hunting for ingredients; here is what to look for and why.
- Ricotta cheese: Use full-fat, whole milk ricotta. Low-fat ricotta holds more water, and it makes a thin, runny dip even after draining.
- Mascarpone cheese: This is a rich, Italian-style cream cheese that gives the dip its smooth, silky mouthfeel. If your grocery store does not carry it, check a specialty store or an Italian market.
- Powdered sugar: Also called confectioners' sugar. It dissolves faster and more completely than granulated sugar, and the small amount of cornstarch in it helps the dip hold its shape. Sift it first so you do not end up with little lumps.
- Mini chocolate chips: Mini semisweet chips spread out through every scoop. Regular-size chips are too big for a dip; you get one giant chip on a strawberry and none on the next.
- Vanilla extract: Pure vanilla rounds out the sweetness and keeps the dip from tasting flat.
You will find the exact measurements in the recipe card below.
Substitutions
I have made this dip for decades, and I keep the swaps short on purpose. Here is what works in a pinch and what I would skip.
- Cream cheese for mascarpone: You can use it if you have to, since not every grocery store carries mascarpone. Use full-fat block cream cheese, softened, and beat it smooth on its own first; then add the ricotta, powdered sugar, and vanilla. If you have never had mascarpone, you probably will not notice. But if you have had cannoli dip made with it, you will know right away that something is off.
- Granulated sugar for powdered sugar: I do not recommend it. Granulated sugar does not always dissolve in cold cheese, and it can leave the dip with a grainy texture. Not every time, but often enough that it is not worth the gamble.
How to Make Cannoli Dip
The secret to a thick, scoopable cannoli dip is getting the water out of the ricotta. Once that is done, the rest comes together in about 10 minutes.
Drain the ricotta
Line a fine mesh sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in the ricotta, cover it, and let it drain in the refrigerator overnight.
The next morning you will see a puddle of cloudy liquid (whey) in the bowl, and the ricotta will be thick enough to hold its shape on a spoon. Toss the whey, or do what I do and give it to the backyard chickens.
Forgot to drain it ahead?
Line a mesh strainer with paper towels, add the ricotta, and cover it with more paper towels. Set a plate on top, then a heavy can on the plate, and let it press in the refrigerator for 30 minutes. It is not as thorough as overnight, but it is so much better than not draining at all; undrained ricotta makes a loose, sloppy dip that slides right off a cookie.
Beat the ricotta, powdered sugar, and vanilla
Add the drained ricotta, sifted powdered sugar, and vanilla to a large bowl. Beat with a hand mixer or stand mixer on medium for 1 to 2 minutes, until smooth and no sugar streaks remain.
Texture Note
The ricotta will still have a little texture, just like the filling in a bakery cannoli; that is normal. If you want it silky smooth, blend the ricotta in a food processor for 1 minute before it goes in the bowl.
Add the mascarpone
Add the cold mascarpone and beat on medium just until combined, about 30 to 60 seconds. Stop when the dip looks thick and smooth and holds a soft swirl when you lift the beaters.
Don't Overbeat
Mascarpone is very high in fat, and it can break the same way overwhipped cream does. If the dip starts to look wet, loose, or slightly curdled, stop mixing right away.
Fold in the chocolate chips
Fold in the mini chocolate chips with a spatula, or on the lowest speed for just a few seconds. Save a spoonful of chips for the top.
Chill and serve
Spoon the dip into a serving bowl, sprinkle the reserved chips over the top, cover, and refrigerate for at least 30 minutes so it firms up. Serve cold with pizzelle cookies, broken waffle cones, or fresh strawberries.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Make-Ahead and Serving Tips
This is how I handled cannoli dip for catering jobs, and it works just as well for a party at home.
- Make it ahead. Drain the ricotta the night before, then mix the dip up to 1 day before your party. Keep it covered in the refrigerator until you are ready to serve.
- Serve it safely. Cannoli dip is all dairy, so it should not sit at room temperature for more than 2 hours, or 1 hour if it is above 90F. On a buffet, set out half the batch in a smaller bowl and keep the rest in the refrigerator. When the first bowl gets low, swap in a fresh, cold bowl rather than topping off the old one.
- Keep it cold. For an outdoor party, nest the serving bowl inside a larger bowl of ice. The dip stays thick and scoopable longer, too.
- Keep the dippers separate. Arrange cookies and fruit around the bowl, not in it, so they stay crisp.
How to Store Cannoli Dip
Leftover cannoli dip keeps covered in the refrigerator for up to 3 days, as long as it never sat out longer than 2 hours. It may weep a little liquid as it sits; give it a quick stir before serving.
Any dip that sat on the buffet past the 2-hour mark goes in the trash, not back in the container. I do not recommend freezing it; ricotta turns grainy and mascarpone separates once it thaws.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Frequently Asked Questions, Answers and Tips
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Why is my cannoli dip runny?
Nine times out of ten, the ricotta was not drained or was low-fat. Overbeating after the mascarpone goes in can also loosen it. If your dip is already thin, chill it for a few hours; it firms up as it gets cold.
How long can cannoli dip sit out?
No more than 2 hours at room temperature, or 1 hour if it is above 90F. Set out a smaller bowl and refill it with cold dip from the refrigerator.
How far ahead can I make cannoli dip?
Up to 1 day ahead, covered in the refrigerator. Drain the ricotta the night before that, and give the dip a quick stir before serving.
Ingredients
- 2 cups (496 g) Ricotta Cheese whole milk, drained, 1 15 oz. container
- 1 ½ cups (180 g) Powdered Sugar sifted
- 1 Teaspoon (1 Teaspoon) Vanilla Extract
- 1 cup (225 g) Mascarpone cheese room temperature, 8 ounces
- 1 cup (180 g) mini chocolate chips
Dippers
- Pizzelle Cookies
- Broken Waffle Cones
- Strawberries
Instructions
- Drain the ricotta in a cheesecloth-lined sieve set over a bowl, covered, in the refrigerator overnight. Discard the whey.2 cups (496 g) Ricotta Cheese
- Beat the drained ricotta, powdered sugar, and vanilla on medium for 1 to 2 minutes, until smooth.1 ½ cups (180 g) Powdered Sugar, 1 Teaspoon Vanilla Extract
- Add the mascarpone and beat just until combined, 30 to 60 seconds. Do not overbeat.1 cup (225 g) Mascarpone cheese
- Fold in all but 2 tablespoons of the chocolate chips.1 cup (180 g) mini chocolate chips
- Transfer to a serving bowl, top with the remaining chips, cover, and chill at least 30 minutes. Serve cold.Pizzelle Cookies, Broken Waffle Cones, Strawberries
Nutrition
Notes
- Always drain, always cold. After decades of making this for catering jobs, this is the one step I will not skip. Overnight in the refrigerator is best, a 30-minute press is the backup, and doing nothing gives you a dip that will not scoop.
- Sugar goes in with the ricotta. Beating the sugar into the ricotta first gives it time to dissolve fully, so the mascarpone only needs a quick mix at the end.
- Cold firms it up. If your dip looks a little soft right after mixing, do not panic. A few hours in the refrigerator tightens it right up.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.
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