This Cannoli Dip is a creamy, dreamy dessert that brings the classic Italian treat to your table in minutes. With its velvety ricotta base, sweetened to perfection and studded with mini chocolate chips, it’s a crowd-pleaser that feels indulgent yet effortless. The rich, smooth texture pairs beautifully with crisp cannoli shells or fresh fruit for dipping, creating a delightful contrast in every bite. Plus, it’s no-bake, so you can whip it up in just 15 minutes—though a little patience for the ricotta to strain ensures it’s luxuriously thick. Perfect for gatherings or a cozy night in, this dip is a sweet escape you’ll want to savor.
Packed with the nostalgic flavors of traditional cannoli, this dip is a versatile dessert that’s as easy to make as it is delicious. The creamy ricotta, blended with powdered sugar and vanilla, delivers a luscious sweetness, while the chocolate chips add a satisfying crunch. At just 4 hours total time—mostly hands-off—it’s a stress-free treat that feels gourmet. Serve it chilled for a refreshing finish to any meal, or enjoy it as a decadent snack. Whether you’re hosting a party or treating yourself, this Cannoli Dip is a guaranteed hit that’ll have everyone reaching for more.
What You’ll Need for Cannoli Dip
- 8 oz (226 g) whole milk ricotta cheese
- 8 oz (226 g) mascarpone cheese (softened at room temperature for 15 minutes)
- 2 ⅓ cups (290 g) powdered sugar, divided
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 1 cup (236 ml) heavy cream (cold)
- ½ cup (90 g) mini chocolate chips (plus additional for topping, if desired)
- Preferred dippers (e.g., pizzelle pieces, broken cannoli shells, vanilla wafers, graham crackers)
How to Make Cannoli Dip
- Strain the ricotta: Place a large fine mesh strainer over a mixing bowl (ensure it doesn’t touch the bottom). Line the strainer with two layers of cheesecloth, add the ricotta, and wrap the cheesecloth around it. Place something heavy (like canned goods) on top to press out the liquid. Refrigerate for at least 4 hours or overnight.
- Combine cheeses: Remove the strained ricotta from the cheesecloth (discard the liquid) and place it in a large mixing bowl with the softened mascarpone. Use a spatula or electric mixer on low speed to stir until just combined.
- Add flavorings: Mix in 2 cups (250 g) of powdered sugar, vanilla extract, cinnamon, and salt. Stir gently until just combined.
- Whip the cream: In a separate bowl, combine the cold heavy cream and the remaining ⅓ cup (41 g) of powdered sugar. Use an electric mixer to beat until thick, fluffy, and stiff peaks form (similar to Cool Whip consistency).
- Fold together: Add the whipped cream to the ricotta mixture and gently fold with a spatula until fully combined.
- Add chocolate chips: Carefully fold in the mini chocolate chips.
- Serve or chill: Serve immediately or cover and refrigerate for 30-60 minutes before serving with your favorite dippers.
Perfect Pairings: Dippers and Toppings
Elevate your Cannoli Dip experience with a variety of dippers and toppings! For a classic touch, try pizzelle pieces or broken cannoli shells. If you’re feeling creative, pair it with vanilla wafers, graham crackers, or even fresh fruit slices like strawberries or bananas. For an extra indulgent twist, sprinkle additional mini chocolate chips or a dusting of powdered sugar on top before serving.
Make It Ahead: Storage Tips
This Cannoli Dip is perfect for prepping in advance! Store it in an airtight container in the refrigerator for up to 3 days. If it separates slightly, simply give it a gentle stir before serving. For best results, let it chill for 30-60 minutes before serving to allow the flavors to meld and the texture to firm up.
Time-Saving Hacks
Short on time? Skip the ricotta straining step by using pre-strained ricotta (sometimes labeled as “ricotta cheese for baking”). This can save you 4 hours of prep time! Additionally, you can use store-bought whipped cream instead of making your own, though homemade adds a richer flavor and texture.
Recipe Variations to Try
Customize your Cannoli Dip to suit your taste! Swap out the mini chocolate chips for chopped pistachios or dried fruit for a nutty or fruity twist. For a citrusy kick, add a teaspoon of orange zest or a splash of limoncello. If you’re a fan of bold flavors, a pinch of espresso powder can add a delightful depth.
Essential Equipment Tips
To make this recipe a breeze, ensure you have the right tools. A fine mesh strainer and cheesecloth are key for straining the ricotta. An electric mixer will make whipping the cream and combining ingredients effortless. For serving, a decorative bowl and a small spatula or spoon will make your presentation pop!
Cannoli Dip
Ingredients
- 8 oz whole milk ricotta cheese
- 8 oz mascarpone cheese softened at room temperature for just 15 minutes
- 2 ⅓ cups powdered sugar divided
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 1 cup heavy cream cold
- ½ cup mini chocolate chips plus additional for topping, if desired
Preferred dippers
Instructions
- Strain the ricotta: Place a large fine mesh strainer over a mixing bowl (make sure it isn’t touching the bottom of the bowl) and line the strainer with two layers of cheesecloth. Place the ricotta inside, then wrap the cheesecloth around the ricotta. Place something heavy on top of the cheesecloth/ricotta (I use large canned goods) and press firmly to help squeeze out the liquid. Place in the refrigerator and allow to sit for at least 4 hours or overnight.
- Once ricotta has been strained, remove from the cheesecloth (discard the excess liquid) and place in a large mixing bowl with the slightly softened mascarpone cheese. Use a spatula or an electric mixer on low-speed to stir until just combined.
- Add about 2 cups (250g) of the powdered sugar, vanilla extract, cinnamon, and salt and gently stir until just-combined.
- In a separate mixing bowl, combine cold heavy cream and remaining (⅓ cup/41g) powdered sugar. Use an electric mixer to beat until mixture is thick and fluffy and you’ve reached stiff peaks (mixture will have Cool whip consistency).
- Add whipped cream mixture to the ricotta mixture and use a spatula to gently fold together until completely combined.
- Carefully fold in chocolate chips.
- Serve immediately or cover and refrigerate for 30-60 minutes before serving with your favorite dippers.