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
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.
What to serve with Cannoli Dip?
pizzelle
air fryer Italian cookies
cannoli chips
waffle chips
fresh fruit
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.