Ever stood in front of a tray of cannoli and thought, “I just want the filling”? I have. No shame. The first time I made cannoli dip, it was outta desperation—ran outta shells at 11 pm before a catering gig. The filling was too good to toss, so I scooped it into a ramekin, threw some pizzelle chips around it, and called it rustic. They loved it. So did I. That happy little accident turned into a full-on menu item.
Cannoli Dip is, quite literally, the soul of the traditional Italian dessert, without the fuss. No frying shells. No pastry bags. Just pure, silky, sweet ricotta goodness, kissed with vanilla, citrus, and those cheeky little mini chocolate chips. It’s fast, fuss-free, and wildly addictive. Like, you might need to double it if you’ve got company.
Cannoli Dip keeps the heart of Sicilian cannoli intact—ricotta-forward, slightly tangy, not cloyingly sweet—and gives it a party-friendly makeover. It’s dessert in a bowl, but classy. Throw some broken waffle cones, biscotti, strawberries, or heck, even pretzels around it, and you’ve got yourself a stunner of a centrepiece.
Ingredients & Substitutions
Cannoli Dip starts with good ricotta. Like, good ricotta. Don’t grab the watery stuff from the bottom shelf. Get a whole milk ricotta from a reputable brand—or even better, from an Italian deli if you’ve got one nearby. It should be thick, creamy, and scoopable. If it looks like cottage cheese, it ain’t right.
- 1 ½ cups whole milk ricotta – Drain it overnight if it’s watery. You want it dense and dreamy.
- 8 oz mascarpone cheese – Adds that rich, buttery smoothness. Cream cheese can sub in, but the flavor’s a lil sharper.
- ¾ cup powdered sugar – Sift it. No clumps. You can dial it up or down depending on your sweet tooth.
- 1 tsp vanilla extract – Real, not imitation. Trust me.
- ½ tsp cinnamon – Just a whisper. Don’t overpower the ricotta.
- Zest of 1 orange – Optional, but dang, it brightens the whole dip like a spotlight.
- ½ cup mini chocolate chips – Mini. Not regular. They spread more evenly and don’t break your crackers.
- 1–2 tbsp heavy cream (if needed) – For thinning, if your dip’s too stiff.
Substitutions? Sure. For a dairy-free version, you could try whipped coconut cream + dairy-free cream cheese, but be warned—texture and flavour will shift. Want a nutty spin? Add toasted pistachios or almonds on top. Got no ricotta? Use part-skim if desperate, but please… please don’t skip mascarpone.
Step-by-Step Instructions
Cannoli Dip starts with drained ricotta. This is critical. If your ricotta’s soupy, your dip will be sad. Line a fine-mesh sieve with cheesecloth, set it over a bowl, plop in the ricotta, cover, and chill overnight. Let gravity do the work.
Cannoli Dip gets whipped up like frosting. In a stand mixer (or bowl with a hand mixer), beat the ricotta and mascarpone on medium until smooth and fluffy—like, 2–3 minutes. Don’t overbeat mascarpone or it’ll split. If you notice it getting grainy, stop and breathe. You’ve gone too far.
Cannoli Dip gets its sweetness next. Add the sifted powdered sugar, vanilla, cinnamon, and orange zest. Mix just until combined. Taste it. Adjust. If it’s too thick to scoop easily, add a splash of cream and mix briefly.
Cannoli Dip finishes with chocolate chips. Fold ’em in gently. No mixers here—you want those chips whole and perky, not crushed into oblivion. You can chill it now or serve it immediately. Chilled is firmer; fresh is creamier. Dealer’s choice.
Cannoli Dip: common mistakes? Using wet ricotta. Overmixing mascarpone. Over-sweetening. And forgetting to taste as you go. Trust your tongue.
Cannoli Dip variations? Swap chips for chopped pistachios. Use almond extract instead of vanilla. Add a tablespoon of espresso powder for a mocha twist. Fold in chopped candied citrus if you’re feeling fancy.
Cooking Techniques & Science
Cannoli Dip hinges on water content. Ricotta is naturally high-moisture, which is great for baked pasta, but not for dips. The draining step is non-negotiable. It removes whey and tightens the texture, making your dip luscious instead of runny.
Cannoli Dip uses mascarpone for fat and body. Mascarpone is 75% butterfat. That’s why it melts on your tongue. Don’t beat it too hard—it curdles like a diva if handled roughly. Think of it as a creamy introvert: keep it cool and treat it gently.
Cannoli Dip benefits from balance. Sweetness needs tang. That’s why the ricotta’s slight acidity is crucial. Skip the cream cheese unless you want a cheesecake vibe. Even the vanilla and orange zest are about balance—bringing floral, citrusy notes to offset all that dairy richness.
Cannoli Dip tools? You need a fine-mesh sieve, a sturdy rubber spatula, and either a stand mixer or a hand mixer. Sure, you could do it by hand… if you wanna break your arm. Also: use a microplane for zesting—no pith, just fragrant oils.
Serving & Pairing Suggestions
Cannoli Dip deserves drama. Don’t just plop it in a bowl and walk away. Swirl it into a shallow dish, sprinkle extra chips on top, maybe a dust of powdered sugar, a few curls of orange zest. You eat with your eyes first.
Cannoli Dip pairs best with crisp or sturdy dippers. Think:
- Broken waffle cones
- Graham crackers
- Chocolate-dipped pretzels
- Pizzelle cookies
- Strawberries, sliced apples, even dried apricots
Cannoli Dip goes beautifully with Italian dessert wines. Try a Vin Santo or Moscato. Or a cappuccino if you’re serving it after dinner. It also plays well on a dessert board with berries, truffles, and little squares of almond brittle.
Conclusion
Cannoli Dip is a cheat code for elegance. It’s effortless but feels indulgent. It takes the best part of a beloved dessert and turns it into a dip-able, scoop-able, spoon-it-right-from-the-bowl treat.
Cannoli Dip doesn’t need shells to shine. With the right ricotta, gentle technique, and smart pairings, you’ve got a dessert that feels both rustic and refined. It’s make-ahead friendly, endlessly riffable, and always a hit.
Cannoli Dip tip: Don’t skip the orange zest. It’s subtle, but it makes the whole thing sing. And don’t you dare use regular chocolate chips unless you like breaking teeth.
FAQs
Can I make cannoli dip ahead of time?
Yes—up to 3 days in advance. Store it in an airtight container in the fridge. Give it a good stir before serving; the texture might firm up a bit, but it’ll still be fab.
Can I freeze cannoli dip?
Not ideal. The texture gets weird. Ricotta and mascarpone both separate after freezing. If you must, re-whip after thawing—but it won’t be quite the same.
What if I can’t find mascarpone?
Use full-fat cream cheese softened at room temp. Add 1–2 tablespoons of heavy cream to help it mimic mascarpone’s silkiness. The flavour will be tangier but still tasty.
Why does my dip taste grainycoulduld be watery ricotta or overmixed mascarpone?
Drain the ricotta thoroughly and avoid high-speed mixing once the mascarpone’s added.
What are the best dippers?
Waffle cones, pizzelle, fruit slices, graham crackers, ladyfingers, or even crispy cinnamon pita chips. Stay away from soft cookies—they’ll just mush up.
Want me to whip up a visual of how to plate this dip like a pro?
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.