Whisking sweetened mascarpone with homemade ricotta cheese creates the best Cannoli Dip Recipe. The perfect no-bake dessert for your holiday potluck.
Cannoli.
Without a doubt, it is one of the most famous Italian pastries.
The best pastry shops will pipe the filling into the cannoli shell before serving to avoid getting a soggy pastry shell.
You need not worry about this because this cannoli filling is served in a bowl ready to be scooped up and enjoyed.
Pizzelle and Air Fryer Italian Cookies are both great additions to cannoli chips and fresh fruit for dipping.
You won’t believe how easy this is to make.
All you need is 10 minutes!
Step-by-step instructions
Place 2 cups of strained whole milk ricotta cheese in a medium bowl. Using a handheld beater, whisk for 4-5 minutes until smooth and the texture becomes light. You can also use a stand mixer.
Add 1 cup of mascarpone cheese and whisk for a few minutes until well incorporated.
Slowly whisk in the sifted icing sugar. Start with ¾ of a cup and taste. If you prefer a sweeter filling, add more icing sugar.
Add 1 teaspoon of clear vanilla extract, ⅛ teaspoon of cinnamon and a pinch of salt. Whisk this cheese mixture together for a few more seconds.
Gently fold in about ⅓ of a cup of mini chocolate chips, cover and refrigerate until needed.
Right before serving, garnish with a tablespoon of mini chocolate chips.
Tips
- The total yield for this recipe is 3 cups.
- Use high-quality whole milk ricotta to avoid a thin and runny dip.
- Strain commercial ricotta in cheesecloth if there is excessive moisture.
- Mascarpone cheese can be replaced with cream cheese.
- Use a stand mixer or a handheld mixer for the best results.
- This ricotta dip with mascarpone also makes a great filling for cake.
- Refrigerate the dip in an airtight container and use it within 3 days.
What to dip in cannoli dip?
- classic authentic or chocolate pizzelle
- air fryer Italian cookies
- cannoli chips
- waffle chips
- fresh fruit
Italian pastries we love
- Zeppole di San Giuseppe
- Sfogliatella
- Zeppole
- Sicilian Cannoli
Recipe inspiration
I love traditional Italian pastries.
When my son was living in Boston, I enjoyed trying the cannolis at Mike’s Pastry and Modern. It was a worthwhile experience.
Closer to home, I have some great Italian bakeries in my neighborhood. As a result, I never felt the need to make homemade cannolis from scratch.
A friend contributed a dessert dip at a Christmas potluck party a few years ago.
I immediately fell in love with the idea of a deconstructed cannoli dip.
It was popular back then, just as it is today.
Adding mascarpone cheese makes this dip “less runny” This sweet ricotta recipe is an excellent alternative if you want a lighter texture.
Such a great way to end a meal!
If you love this cheese as much as I do, look at some of my favorite ricotta cheese recipes.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for cannoli dip, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Cannoli Dip Recipe with Ricotta
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Ingredients
- 2 cups ricotta cheese whole milk, strained
- 1 cup mascarpone cheese
- ¾-1 cup icing sugar sifted, to taste
- 1 teaspoon vanilla extract clear
- ⅛ teaspoon cinnamon to taste
- pinch salt
- ⅓ cup chocolate chips dark
- chocolate chips optional for garnishing
Instructions
- Place the ricotta cheese in a medium bowl. Using a handheld beater, whisk the ricotta for 4-5 minutes until smooth and the texture becomes light. You can also use a stand mixer.
- Add the mascarpone cheese and whisk for a couple of minutes until well incorporated.
- Slowly whisk in the sifted icing sugar. Start with ¾ of a cup and taste. If you prefer a sweeter filling, add a little bit more icing sugar.
- Add the vanilla extract, ⅛ teaspoon of cinnamon and a pinch of salt. Whisk this cheese mixture together for a few more seconds.
- Gently fold in the mini chocolate chips, cover and refrigerate until needed.
- Right before serving garnish with a tablespoon of mini chocolate chips.
Notes
- The total yield for this recipe is 3 cups.
- Use a high quality, whole milk ricotta to avoid a thin and runny dip.
- Strain commercial ricotta in cheesecloth if there is excessive moisture.
- Mascarpone cheese can be replaced with cream cheese.
- Use a stand mixer or a handheld mixer for best results.
- This cannoli dip with mascarpone also makes a great filling for cake.
- Refrigerate dip in an airtight container and use within 3 days.
- pizzelle
- air fryer Italian cookies
- cannoli chips
- waffle chips
- fresh fruit
Nutrition
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Susan Strom
Sounds amazing!! Can’t wait to try this!
Maria
This is definitely a crowd-pleaser, enjoy Susan!
Val
This is such a fantastic recipe! I brought it to a pot luck and everyone loved it! Thanks for a great recipe!
Maria
Thrilled to hear this! Thanks for sharing Val!
Ariel
My family loved it! We had it with pizzelle, but the most popular to dip were Pirouette cookies (rolled wafer with cream filling). I personally like it best with Bordeaux cookies (crisp brown sugar shortbread).
Maria
Thanks so much for sharing Ariel! Such a great idea!