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Cannoli Dip

Cannoli Dip is our new favorite dipping dessert; think: the inside of a cannoli, but in dippable form! Grab your favorite cookies, crackers, or broken-up waffle cones, and dig in!
Course Dessert
Cuisine American, Vegetarian
Keyword Cannoli Dip, cannoli dip recipe
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings (with dippers)
Calories 273kcal
Author Chelsea Lords
Cost $6.82


  • 1 container (8 oz.) full-fat mascarpone cheese OR cream cheese (Note 1)
  • 1-1/2 cups whole milk ricotta cheese (Note 2)
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups powdered sugar
  • Teeny pinch of fine sea salt
  • 1 cup miniature chocolate chips
  • For serving: butter waffle cookies, chocolate chip cookies, broken waffle cones, pizzelle cookies, graham crackers or cannoli shells for serving (Note 3)


  • DRAIN RICOTTA: Measure out the ricotta and place it on top of several paper towels. Press down with a few more paper towels to remove excess moisture. Alternatively, add ricotta to a cheesecloth and squeeze out excess moisture over the sink.
  • BEAT: Combine ricotta cheese, mascarpone cheese (drain off any liquid if there is any on top), vanilla extract, powdered sugar, and salt into a large mixing bowl fitted to a stand mixer with a paddle attachment (or add to a large bowl and use a hand mixer). Beat on medium-high speed until the dip is thick and creamy, about 5 minutes. Scrape down the sides of the bowl as needed.
  • CHILL: Use a spatula to gently fold in chocolate chips. Transfer to an airtight container and let chill for 30 minutes or up to an hour.
  • SERVE: Remove dip from the fridge and give it a quick stir. Transfer to serving platter and surround with dippers of choice!
  • STORAGE: This dip will last nicely in the fridge for 3-4 days in an airtight container. Note that as it sits in the fridge, it does begin to collect a bit of liquid after the first day. This isn't a big deal; drain it off and give it a good stir before serving again! Because of the dairy in this dip, it isn't a great candidate for freezing and thawing as it will likely separate and become grainy.



Note 1: Mascarpone cheese: This dip is the absolute best with mascarpone, but full-fat, brick-style cream cheese will work in a pinch (you may want a touch more sugar). Mascarpone cheese is richer, creamier, and more flavorful in this dip so try to use it if possible. It can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese or sour cream), or in the specialty foods section (near fancier cheeses like brie).
Note 2: Ricotta cheese: Pick whole milk, high-quality ricotta cheese -- this way you won't need to strain off too much excess liquid. Better ricotta has a richer flavor in this dip. Low-fat ricotta won't whip up to a thick and creamy dip.
Note 3: Dippers: We like crunchy chocolate chip cookies and butter waffle cookies best! Here are some more ideas:
  • Waffle cookies: While the flavors aren't quite the same, broken waffle cones, pizzelle waffle cookies, or waffle butter cookies (from Trader Joe's) are amazing with this dip!
  • Cookies: Crunchy chocolate chip cookies or vanilla wafers are two other favorites in this dip.
  • Other great ideas: Unfilled store-bought cannoli shells, pretzels, graham crackers, animal crackers, vanilla sandwich cookies.


Serving: 1serving | Calories: 273kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15.8g | Cholesterol: 34.8mg | Sodium: 85.5mg | Fiber: 1.3g | Sugar: 26.2g