Cannoli Dip
This creamy, no-bake Cannoli Dip tastes just like classic Italian cannoli filling—rich ricotta and mascarpone speckled with mini chocolate chips, vanilla, and orange zest. Perfect with cannoli shells, cookies, or fruit for parties and easy desserts.
Ingredients
- 1 cup whole-milk ricotta cheese use thick, good-quality ricotta; strain if watery
- 1 cup mascarpone cheese softened at room temperature 20–30 minutes
- 1 cup powdered sugar also called confectioners’ sugar; see notes to adjust sweetness
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract optional but recommended
- 1 teaspoon orange zest finely grated; can substitute lemon zest
- 1/4 teaspoon ground cinnamon optional
- 1/8 teaspoon fine sea salt
- 3/4 cup mini semisweet chocolate chips plus extra for garnish
- broken cannoli shells, waffle cone pieces, graham crackers, vanilla wafers, biscotti, strawberries, or sliced apples for serving, mix and match
- 1–2 tablespoons heavy cream or milk optional, to loosen dip if too thick after chilling
Instructions
- If your ricotta looks loose or watery, line a fine-mesh strainer with a coffee filter or paper towel. Add the ricotta and let it drain over a bowl in the refrigerator for 30–60 minutes until thickened. This helps keep the dip from turning runny.1 cup whole-milk ricotta cheese
- In a medium mixing bowl, add the softened mascarpone cheese. Using a hand mixer on medium speed, beat for 30–60 seconds until creamy and smooth with no lumps.1 cup mascarpone cheese
- Add the ricotta to the bowl with the mascarpone and mix on low speed just until combined. Blend in the vanilla extract, almond extract (if using), orange zest, cinnamon, and salt. Taste and adjust flavors as desired.1 cup whole-milk ricotta cheese, 1 cup mascarpone cheese, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract, 1 teaspoon orange zest, 1/4 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt
- With the mixer on low, gradually add the powdered sugar about 1/3 cup at a time, mixing until smooth after each addition. Scrape down the sides of the bowl as needed. The mixture should be thick, fluffy, and silky.1 cup powdered sugar
- Switch to a spatula and gently fold in 3/4 cup mini semisweet chocolate chips until evenly distributed, being careful not to deflate the mixture.3/4 cup mini semisweet chocolate chips
- Transfer the cannoli dip to a serving bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld and the dip to firm up slightly.
- After chilling, check the texture. If the dip is thicker than you like, stir in 1–2 tablespoons of heavy cream or milk until it reaches your preferred consistency. If it feels loose, chill a bit longer.1–2 tablespoons heavy cream or milk
- Right before serving, sprinkle extra mini chocolate chips on top and, if desired, a little more orange zest, powdered sugar, or crushed cannoli shells. Arrange broken cannoli shells, waffle cone pieces, graham crackers, cookies, and/or fresh fruit around the bowl and serve cold.1 teaspoon orange zest, 3/4 cup mini semisweet chocolate chips, broken cannoli shells, waffle cone pieces, graham crackers, vanilla wafers, biscotti, strawberries, or sliced apples
Notes
Ricotta quality and thickness are key for a creamy, stable dip—strain if watery. Sweetness is flexible: start with 3/4 cup powdered sugar and add up to 1 cup to taste. A pinch of salt keeps the flavor from tasting flat. Let mascarpone come fully to room temperature to avoid lumps. For food safety, keep the dip out at room temperature for no more than 2 hours during parties.
STORAGE: Refrigerate in an airtight container for up to 3 days; stir before serving. Do not freeze, as the texture can turn grainy. If the dip firms up in the fridge, loosen with a teaspoon or two of milk or cream.
VARIATIONS:
- Chocolate Cannoli Cheesecake Dip: Add 2–3 tablespoons unsweetened cocoa powder and an extra tablespoon of powdered sugar.
- Pistachio Cannoli Dip: Fold in 1/3 cup finely chopped roasted pistachios and sprinkle more on top.
- Lemon Ricotta Mascarpone Dip: Use lemon zest instead of orange and increase by 1/2 teaspoon.
- Espresso Cannoli Dip: Stir in 1–2 teaspoons instant espresso powder.
- Lighter Version: Use part-skim ricotta and 3/4 cup mascarpone plus 1/4 cup plain Greek yogurt.
- Holiday Cannoli Dip: Add 1/4 teaspoon nutmeg and top with crushed peppermint or festive sprinkles.
- Chocolate Cannoli Cheesecake Dip: Add 2–3 tablespoons unsweetened cocoa powder and an extra tablespoon of powdered sugar.
- Pistachio Cannoli Dip: Fold in 1/3 cup finely chopped roasted pistachios and sprinkle more on top.
- Lemon Ricotta Mascarpone Dip: Use lemon zest instead of orange and increase by 1/2 teaspoon.
- Espresso Cannoli Dip: Stir in 1–2 teaspoons instant espresso powder.
- Lighter Version: Use part-skim ricotta and 3/4 cup mascarpone plus 1/4 cup plain Greek yogurt.
- Holiday Cannoli Dip: Add 1/4 teaspoon nutmeg and top with crushed peppermint or festive sprinkles.
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