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 one of the most famous of Italian pastries.
The best pastry shops will pipe the filling into the cannoli shell just before serving in order 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 a great addition to cannoli chips and fresh fruit for dipping.
You won’t believe how easy this is to make.
All you need is 10 minutes!
How to Make this Recipe:
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 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 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 and Tricks:
- 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 ricotta dip with mascarpone also makes a great filling for cake.
- Refrigerate dip in an airtight container and use within 3 days.
What to serve with Cannoli Dip?
- pizzelle, vanilla or chocolate
- air fryer Italian cookies
- cannoli chips
- waffle chips
- fresh fruit
Italian Pastries we love:
- Zeppole di San Giuseppe
- Sfogliatella
- Zeppole
- Bomboloni
Origins of the recipe for Ricotta and Mascarpone Dip:
I love this traditional Italian pastry.
When my son was living in Boston, I had the pleasure of trying the cannolis at both Mike’s Pastry and Modern. It was definitely a worthwhile experience.
Closer to home, I have some really great Italian bakeries in my neighborhood. As a result, I never felt the need to make it at home.
A few years ago, a friend of mine contributed a dessert dip at a Christmas potluck party.
I immediately fell in love with the idea of a deconstructed cannoli.
Needless to say, it was popular back then just as it is today.
The addition of mascarpone cheese makes this dip “less runny”. If you are looking for a lighter texture, the ricotta filling used in this Chocolate Cream Cake is a great alternative.
Such a great way to end a meal!
If you love this cheese as much as I do, feel free to 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 dip recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Cannoli Dip Recipe with Ricotta
Ingredients
- 2 cups ricotta cheese whole milk
- 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
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