Best Cannoli Dip Recipe with Ricotta

The best creamy ricotta cannoli dip recipe, ready in 10 minutes and perfect with crispy pizzelle or fresh fruit.

Whether it’s the holidays or a summer get-together, I’m always looking for simple desserts that still feel special, and this cannoli dip recipe never disappoints.

It has all the creamy, lightly sweet flavors of a classic cannoli filling, without the frying or extra fuss.

Just a quick mix, and it’s ready to serve. It comes together in about 10 minutes, can be made ahead, and always seems to disappear faster than you’d expect.

As a retired dietitian, I appreciate that this comes together with real, simple ingredients, ricotta and mascarpone doing all the work, no shortcuts or artificial thickeners needed.

Jump to:

• Quick Overview
• What You’ll Need
• How to Make Cannoli Dip
• Tips for the Best Cannoli Dip
• Variations
• FAQ
• More Ricotta Desserts
• Recipe Inspiration
• Recipe

Quick Overview

• Prep Time: 10 minutes
• Chill Time: 30 minutes and up to 3 days
• Total Time: 40 minutes
• Yield: About 3 cups
• Method: No-bake, whisked by hand or stand mixer
• Special Touch: Straining the ricotta well before whisking keeps this dip thick and scoopable rather than runny.
• Dietary Note: Vegetarian. Contains dairy. See Variations below for options.
• Serving Suggestions: This creamy cannoli dip is perfect with pizzelle, air fryer Italian cookies, or Italian fruit salad. Serve it chilled as an easy no-bake dessert for the holidays, potlucks, or anytime you want something sweet that comes together quickly.

What You’ll Need

• Ricotta cheese (whole milk, strained): Creates a thick, creamy base without excess moisture. I like to use my homemade ricotta cheese, but a good-quality store-bought ricotta works just as well when properly strained.
• Mascarpone cheese: Adds richness and a smooth, luxurious texture.
• Icing sugar: Sweetens gently without any graininess.
• Vanilla extract: Rounds out the flavor (clear vanilla keeps the dip bright in color).
• Cinnamon: Just a touch for warmth.
• Salt: Balances the sweetness.
• Chocolate chips: Optional, but classic in cannoli filling. Dark or semi-sweet chocolate chips both work well, use whichever you prefer.

How to Make Cannoli Dip

• Place 2 cups (500 g) of well-strained whole-milk ricotta cheese in a medium bowl. Using a handheld mixer, whisk for 4-5 minutes until smooth and light. A stand mixer works just as well.
• Add 1 cup (225 g) mascarpone cheese and continue whisking for a few minutes, until fully incorporated and creamy.
• Slowly whisk in the sifted icing sugar, starting with ¾ cup (90 g). Taste and add more, up to 1 cup (120 g), if you prefer a sweeter filling.
• Add 1 teaspoon (5 ml) clear vanilla extract, ⅛ teaspoon cinnamon, and a pinch of salt. Whisk for a few more seconds, just until combined.

• Gently fold in ⅓ cup (60 g) mini dark chocolate chips. Cover and refrigerate for at least 30 minutes, or until ready to serve.
• Just before serving, garnish with 1 tablespoon mini chocolate chips, if desired.
• Yield: This recipe makes about 3 cups (720 ml) of dip, plenty for a holiday gathering or party.

Tips for the Best Cannoli Dip

• Choose quality ricotta: If purchasing ricotta, use a high-quality whole milk variety to avoid a thin or runny dip. If the ricotta seems watery, strain it in cheesecloth before using.
• Cheese swap: Mascarpone can be replaced with cream cheese if needed, though mascarpone gives the creamiest texture.
• Mixing: Use a stand mixer or handheld mixer with a whisk attachment for the smoothest, lightest results.
• Make ahead: Refrigerate the dip in an airtight container for at least 30 minutes and up to 24 hours.
• Versatile use: This ricotta-mascarpone dip also makes a great filling for cakes or other desserts.

Variations

• Orange zest. A classic addition in many traditional cannoli fillings. Add the zest of half an orange along with the vanilla for a bright, citrusy note that plays beautifully against the sweetness.
• A little boozy. For an adults-only version, add a tablespoon of limoncello or amaretto along with the vanilla extract. A lovely twist for a summer gathering or dinner party.
• Mini cannoli cups. Instead of serving as a dip, spoon the mixture into mini phyllo cups or small dessert glasses for individually portioned servings, perfect for a Christmas in July party or any warm-weather gathering where a shared dip feels like too much.
• Pistachio finish. Swap the chocolate chips for finely chopped pistachios, or use both, for extra crunch and a pop of color.

FAQ

More Ricotta Desserts

If you love ricotta desserts, you’ll enjoy exploring more of them. From soft cookies to luscious cakes, these recipes are perfect any time of year. Here are some of my favorites:

 

Recipe Inspiration

I've always loved traditional Italian pastries. When my son was living in Boston, I enjoyed trying cannolis at Mike's Pastry and Modern. What a worthwhile experience!

Closer to home, there are some great Italian bakeries in my neighborhood, so I never felt the need to make cannolis from scratch. But a few years ago, a friend brought a dessert dip to a Christmas potluck, and I immediately fell in love with the idea of a deconstructed cannoli.

It was a hit then, and it's still just as popular today. Adding mascarpone to the ricotta gives the dip a smoother, less runny texture, making it an easy, lighter alternative to traditional cannoli filling.

Such a simple and delicious way to end a meal! If you love ricotta as much as I do, be sure to check out some of my other favorite ricotta cheese recipes.

★★★★★ 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

I originally published this post on December 18, 2019, and republished on December 15, 2025, and again on July 29, 2026, with updated content. Thanks for sharing!