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–+ servings

Cannoli Dip

Created by: Sarah Mock
A green bowl of creamy cannoli dip topped with mini chocolate chips, surrounded by strawberries, waffle cookies, and ladyfinger biscuits on a platter.
prep time40 minutes
Chill 30 minutes
total time1 hour 10 minutes
Makes 12

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 Ricotta Cheese
  • Beat the drained ricotta, powdered sugar, and vanilla on medium for 1 to 2 minutes, until smooth.
    1 ½ cups Powdered Sugar, 1 Teaspoon Vanilla Extract
    A stand mixer with a metal bowl contains partially mixed cannoli dip batter, sitting on a rustic wooden surface.
  • Add the mascarpone and beat just until combined, 30 to 60 seconds. Do not overbeat.
    1 cup Mascarpone cheese
    A stand mixer with a paddle attachment is blending creamy cannoli dip in a metal bowl on a wooden surface.
  • Fold in all but 2 tablespoons of the chocolate chips.
    1 cup mini chocolate chips
    Stand mixer bowl filled with Cannoli dip mixed with chocolate chips with a paddle attachment coated in batter, on a wooden surface.
  • 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
    A green bowl filled with creamy cannoli dip topped with mini chocolate chips, surrounded by strawberries, waffle cookies, and ladyfingers on a platter.

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.

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