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Cannoli Dip

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Cannoli Dip is a creamy, no-bake dessert made with ricotta and mascarpone cheese, sweetened with powdered sugar and vanilla, and enriched with mini chocolate chips. It's easy to make, versatile, and perfect for any occasion.

Ingredients

15 ounces ricotta cheese, drained

8 ounces mascarpone cheese (cream cheese can be substituted)

1 ¼ cup powdered sugar, sifted

1 ½ teaspoons vanilla extract

¾ cup mini semi-sweet chocolate chips

Dippers: pizzelle cookies, graham crackers, chocolate chip cookies, broken waffle cones, strawberries, broken cannoli shells, etc.

Instructions

  1. In a medium mixing bowl, combine ricotta cheese and mascarpone cheese. Using a hand mixer, beat the mixture on medium-high speed for several minutes until smooth and creamy.
  2. Add powdered sugar and vanilla extract, and mix until fully combined and smooth. Start on low speed to avoid a powdered sugar mess.
  3. Gently fold in all but two tablespoons of mini chocolate chips.
  4. Cover and refrigerate until ready to serve. The dip is best after 1 hour, but it can be served in as little as 15 minutes if you're in a hurry.
  5. Just before serving, sprinkle the reserved chocolate chips on top and dust with powdered sugar if desired.
  6. Serve with your choice of dippers, and enjoy!

Notes

  • For a chocolate-hazelnut twist, mix in a few tablespoons of Nutella.
  • Finely chopped citrus zest, such as lemon or orange, can add a fresh note to the dip.
  • Dust with cinnamon sugar for a spiced kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended as it may alter the texture.
  • Ensure to serve with gluten-free dippers if necessary.

Nutrition

Find it online: http://recipesbyjanet.com/cannoli-dip/