Cannoli Dip is the beloved Italian cannoli filling turned into a scoopable dessert. All the creamy, sweet ricotta goodness without the fuss of frying and filling shells.
I make cannoli dip when I crave the creamy center of a cannoli but do not want to fill a tray of shells. My version blends ricotta, mascarpone, powdered sugar, vanilla, and mini chocolate chips into a cool, fluffy dessert.
Table of Contents
Cannoli Dip Recipe
Key Ingredients
Whole milk ricotta is the heart of any cannoli filling, giving this dip its authentic flavor and tender, slightly grainy texture. Whole milk ricotta tastes rich and creamy where part-skim comes out watery and bland.
Mascarpone smooths out the graininess of the ricotta and folds in a velvety, luxurious richness, turning a rustic mix into a silky, scoopable dip. You can try cream cheese instead, but to me its tang pulls the flavor away from the mellow sweetness a cannoli should have.
Powdered sugar sweetens the dip and dissolves on contact. It also firms the mixture slightly, which helps it hold that scoopable body.
Mini chocolate chips are non-negotiable for the classic cannoli look and taste, small enough to land in every bite without weighing the dip down. Regular-sized chips sink and clump, which leaves a few chocolate-heavy scoops and a lot of plain ones.
Tips to Make It Perfect
Drain the ricotta before you start: Ricotta holds a surprising amount of liquid, and if you skip this, the dip comes out loose and never firms up. I let it sit in a cheesecloth-lined strainer while I prep everything else. The drier the ricotta, the thicker and more scoopable the final dip.
Fold the chocolate chips in last: Adding them after the base is fully mixed keeps them whole and evenly scattered instead of streaking the dip gray. Stir gently just until they’re distributed.
Chill for a full hour before serving: The dip needs time in the fridge to set from a soft mixture into a firm, scoopable dip. This also lets the cinnamon and vanilla settle through the whole bowl.
Here’s how to make the Cannoli dip:
Cannoli Dip
All the flavor of a cannoli in an easy, scoopable dip. Creamy ricotta and mascarpone folded with powdered sugar, vanilla, and mini chocolate chips. No frying required.
Ingredients
- 15 ozwhole milk ricotta (drained)
- 8 ozmascarpone cheese
- ¾ cuppowdered sugar
- 1 teaspoonvanilla extract
- ¼ teaspoonground cinnamon
- ½ cupmini chocolate chips (plus extra for topping)
- broken cannoli shells, waffle cookies, or graham crackers (for serving)
Instructions
- 1Set the ricotta in a fine mesh strainer lined with cheesecloth over a bowl and let it drain while you gather the rest.
- 2In a bowl, beat the drained ricotta and mascarpone together until smooth and creamy.
- 3Add the powdered sugar, vanilla, and cinnamon. Beat until fully combined.
- 4Fold in the mini chocolate chips.
- 5Cover and refrigerate for at least 1 hour to firm up.
- 6Transfer to a bowl, top with extra chocolate chips, and serve with broken cannoli shells or cookies.
Nutrition per serving
📌 Notes
- Drain the ricotta well. Watery ricotta makes a runny dip that never firms up, even after chilling.
- Use whole milk ricotta and real mascarpone for the richest texture. Part-skim versions taste thin.
- Chill the dip for at least an hour so it thickens to a proper scoopable consistency.
- Fold the chocolate chips in last so they stay whole instead of streaking the dip.
How to Pair
Cannoli dip tastes creamy, sweet, and lightly tangy, with hints of vanilla and chocolate. So, crisp dippers balance its soft, rich texture.
- Broken waffle cones, pizzelle cookies, and cannoli shell pieces add a crisp bakery-style crunch.
- Fresh strawberries, apple slices, and grapes bring juicy freshness that balances the rich dip.
- Graham crackers, vanilla wafers, and shortbread cookies make simple, crowd-friendly pairings.
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