Best Cannoli Dip
69 Comments
Posted: 03/04/23
Updated: 03/06/23
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Cannoli Dip is a creamy dessert dip made from whipped cannoli filling using real mascarpone cheese and served with chocolate chip cookies or broken waffle cones for dipping. This recipe is loaded with mini chocolate chips and is the perfect sweet treat that is no bake!
Dessert dips are quickly becoming be new favorite way to feed my sweet tooth. Not only do I get to eat a sweet dip, but I also get to dip other sweet vessels into said dip. It’s a double-dose of sweetness!
What is Cannoli Dip?
This cannoli dip is made just like authentic cannoli filling, except with mascarpone cheese added to help thicken it up. Mascarpone is like cream cheese, but not as sweet and tangy. I don’t recommend substituting it, though, because I think the dip will taste more like cheesecake dip than cannoli dip.
I’ve seen a few cannoli dip recipes out there and they use waffle cones as the dipping mechanism. I think these are a great substitute for cannoli shells because they have the same crunch and texture, though the flavor is slightly off.
Ingredients needed for Cannoli Dip
- Mascarpone cheese – You could also use cream cheese (grab full fat) but this will give it more of a buttery flavor so we recommend this!
- Whole milk ricotta cheese – A staple in traditional cannoli and essential to getting the flavor you are looking for.
- Powdered sugar – Whip this with the cheeses to get that light, fluffy dip to dig into!
- Extracts – Vanilla extract and Almond extract give it the perfect flavor profile.
- Mini chocolate chips – Another option is to chop up blocks of chocolate or adding larger chocolate chips, but the little ones are perfect for dipping.
- Chocolate chip cookies – This if or dipping. You can also use broken waffle cones.
How Do I Make Cannoli Dip?
- First thing is to grab a bowl and combine all the cheeses, extracts and powdered sugar. We recommend doing this in a bowl of a stand mixer or mixing it in a mixing bowl with a hand mixer.
- Whip on medium high for about 5 minutes or until thick and fluffy.
- After that fold in 3 Tbsp mini chocolate chips. Place the dip in a serving bowl and sprinkle the remaining chocolate chips on top!
Cannoli Dip Dippers
But what I think is an EVEN better dipping mechanism than the waffle cone or cannoli shell is a chocolate chip cookie. Cookies go best with milk so it just felt natural to pair it with the dairy-based dip.
To be honest, this magical pairing was a complete and utter accident – chocolate chip cookies were all I had in my pantry when I made the dip for the first time.
If you must go ahead and try that broken waffle cone to compare it!
More great ideas for dipping are graham crackers, vanilla wafers, pizzelle cookies or whatever you can think of!
How Long Does Cannoli Dip Last In The Fridge?
Make sure to store this dessert dip in an airtight container in the refrigerator. It will keep in the fridge for 3-5 days.
Pro Tips!
- Make sure to use whole milk ricotta. In order for this dip to get whipped and creamy, you need that fat from the whole milk.
- When you first start whipping the ingredients together, they will be thin and runny, almost like melted ice cream. But trust me – you just need to keep whipping it to help fluff it up.
- We highly recommend using a hand mixer or stand mixer to get it whipped up! Whisking by hand will not achieve the same results.
- This dip is loaded with chocolate chips, but feel free to use any other cannoli toppings that you love – chopped pistachios would make an excellent addition here.
- Don’t make this dip too far in advance – the dip will collect a little bit of liquid at the bottom after a couple days. You can just stir it back in, of course, but you’ll lose the pretty presentation of chocolate chips on top.
More Of My Favorite Dessert Dips!
- With only three ingredients Funfetti Dip is perfect for dipping graham crackers and animal crackers in!
- Quick and easy three ingredients Easy Fruit Dip is the perfect pair to all your fresh fruit during the summer. Sweet, creamy and so easy to make!
- Got apples? Make this Apple Brickle Dip with a cream cheese dip and toffee in it!
MORE MUST-TRY RECIPES!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cannoli Dip Recipe
A Creamy Dessert Dip Made from Whipped Cannoli Filling Using Real Mascarpone Cheese and Served with Chocolate Chip Cookies!
Video
Ingredients
- 8 ounces full fat mascarpone cheese excess water drained off if needed
- 1 ½ cups whole milk ricotta cheese drained
- 1 ¼ cup powdered sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 4 Tablespoons mini chocolate chips
- chocolate chip cookies, broken waffle cones, pizzelle cookies, graham crackers or cannoli shells for serving
Instructions
- Combine cheeses, extracts, and powdered sugar into a large mixing bowl of a stand mixer fit with a paddle attachment (or you can use a hand mixer). Whip on medium-high until thick and fluffy, about 5 minutes.
- Fold in 3 tablespoons of chocolate chips. Pour dip into serving bowl. Top with remaining chocolate chips. Let it set in fridge for about 1 hour and then serve with chocolate chips cookies.
Tips
Recipe adapted from Chef in Training
- Make sure to use whole milk ricotta. In order for this dip to get whipped and creamy, you need that fat from the whole milk.
- When you first start whipping the ingredients together, they will be thin and runny, almost like melted ice cream. But trust me – you just need to keep whipping it to help fluff it up.
- We highly recommend using a hand mixer or stand mixer to get it whipped up! Whisking by hand will not achieve the same results.
- This dip is loaded with chocolate chips, but feel free to use any other cannoli toppings that you love – chopped pistachios would make an excellent addition here.
- Don’t make this dip too far in advance – the dip will collect a little bit of liquid at the bottom after a couple days. You can just stir it back in, of course, but you’ll lose the pretty presentation of chocolate chips on top.
Nutrition Information
Calories: 320kcal (16%), Carbohydrates: 25g (8%), Protein: 7g (14%), Fat: 20g (31%), Saturated Fat: 12g (75%), Cholesterol: 52mg (17%), Sodium: 59mg (3%), Potassium: 48mg (1%), Sugar: 23g (26%), Vitamin A: 620IU (12%), Calcium: 144mg (14%), Iron: 0.3mg (2%)
Julie says
This is SO GOOD!!! Thank you!!
Julie Evink says
Yay! I’m happy to hear you enjoyed! Thank you for commenting!
JOANNE ALTIERI says
looks wonderful!
Brooke Kill says
Thank you Joanne!
Denise S says
This recipe was amazing. I drained my store brand ricotta for about 24 hours and added anise extract in place of the almond extract. It whipped up and thickened quickly and was very smooth, not at all grainy as some have reported. We ate it with cinnamon sugar pita chips. My family loved and I’ll definitely be making this again.
Courtney says
YUM!
MCC says
Excellent dip! Followed simple recipe, added pistachios & a touch of color for the occasion;) Will use again. Thank you ~
Courtney says
Thank you!
KS says
Made this recipe three times – the first time it was AWFUL, grainy and weird texture. The second and third times they were very good. I did some research and you need to buy ricotta without any stabilizers in and as the recipe indicates you need to drain the ricotta. Second, you need to watch mixer when doing this. There comes a point where you mix too much or too high speed and it begins to sort of separate and become grainy. Also I lowered the amount of almond because it was overwhelming. But overall good recipe if you are careful.
Courtney says
Thank you for sharing!
T. says
Not even close to cannoli dip. I made it respecting the recipe and it’s disgusting. I don’t know what that is but I can assure you it is NOT cannoli
Courtney says
Sorry to hear your thoughts on this Cannoli Dip. It’s been made multiple times and is enjoyed!
A.G. says
Followed all directions exactly. Used high end products and a kitchen aid stand mixer. The result was an unappealing grainy slop.
Courtney says
Sorry to hear this.
Mike says
A.g. you need to use high quality riccata cheese. The only reason it would be grainy is a bad batch of riccata. The marscapone cheese is a good way to thinking it up.
Bonnie says
A bit runny. (I used recommended equipment & timing, recipe followed to a tee, the almond flavor was too much, I will switch to 1.25 vanilla, .25 almond max.) The texture was not dry or grainy to me, flavor was ok. Definitely still edible, it is sweet dessert with chocolate, still a win.