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.
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.