I once told a friend this dip would fix any gathering, and then I watched it disappear faster than my socks in the dryer — true story. I’m not kidding when I say this Cannoli Dip tastes like the best bits of a cannoli without the pastry drama: creamy ricotta, a cheeky swirl of sweet mascarpone, and a sprinkle of chocolate that practically sings. It takes about as much effort as microwaving popcorn and rewards you with crunchy dippers and a heavenly aroma of vanilla and citrus. If you want a dessert that looks fancy but behaves like a lazy Sunday, this is your new party trick.
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10–40 minutes (plus optional chill)
Why This Recipe is Awesome
This recipe delivers that classic cannoli flavor — rich, sweet, and slightly tangy — without frying pastry shells or wrestling with piping bags. It’s creamy, slightly grainy from the ricotta in the best way, and dotted with melting chocolate chips that snap against crunchy dippers. It’s so easy even your oven can’t mess it up. Perfect for potlucks, last-minute guests, or when you just want to pretend you spent hours in the kitchen.
Ingredients
For the Main Dish:
- 1 1/2 cups whole-milk **ricotta cheese**, well-drained
- 1/2 cup **mascarpone cheese** (or cream cheese for a budget swap)
- 3/4 cup **powdered sugar**, sifted
- 1 tsp **vanilla extract**
- 1/2 tsp **ground cinnamon** (optional, but lovely)
- 1 tbsp **lemon zest** (about 1 small lemon) — brightens the dip
- 1/2 cup **mini chocolate chips** (plus extra for garnish)
- 1 cup **heavy whipping cream** (or 8 oz whipped topping for a shortcut)
For the Sauce / Garnish (if applicable):
- 1/4 cup chopped **pistachios** or crushed **cannoli shell crumbs** (optional)
- Extra **mini chocolate chips**, **graham crackers**, **vanilla wafers**, sliced **strawberries**, or **broken waffle cones** for dipping
- Optional drizzle: 2 tbsp melted **semisweet chocolate**
How I Make It
Step 1:
Start by draining the ricotta if it feels watery — I scoop it into a fine-mesh sieve lined with cheesecloth and let it hang over a bowl for 10–15 minutes. This gives you a thick, luscious base. Scoop the drained **ricotta** and **mascarpone** into a large bowl. The mixture should look creamy and pale; when it glistens, you’re ready for the next step.
Step 2:
Whisk in the **powdered sugar**, **vanilla**, **cinnamon**, and **lemon zest**. I use a hand mixer on medium speed for about 1 minute to get everything silky. Smell that vanilla and lemon? Tiny celebration. Taste and adjust: if you want it sweeter, add a little more powdered sugar, but go slow — you can always add.
Step 3:
In a separate bowl, whip the **heavy cream** to soft peaks (about 2–3 minutes with a mixer). Fold the whipped cream gently into the ricotta mixture with a spatula — use sweeping motions so the dip remains airy. Fold in the **mini chocolate chips** last so they don’t sink. The dip should feel light, fluffy, and a little billowy.
Step 4:
Transfer the dip to a serving bowl and smooth the top. Sprinkle with extra **mini chocolate chips** and chopped **pistachios**. Chill for 30 minutes if you can — chilling firms the texture and lets flavors marry. If guests arrive early (or your patience runs out), serve immediately; it still tastes amazing at room temperature.
Step 5:
Serve with an assortment of dippers: **graham crackers**, **vanilla wafers**, broken **waffle cones**, and fresh **strawberries**. For drama, drizzle melted chocolate in a zigzag and watch everyone swoon. Expect crunchy bites, creamy contrast, and that tiny pop of chocolate in every mouthful.
Pro Tips
- Use whole-milk **ricotta** for the creamiest texture — skim ricotta tastes dull and thin.
- Drain ricotta well to avoid a runny dip; even 10–15 minutes makes a big difference.
- Whip the cream to **soft peaks** — overwhipping turns it grainy and deflates your dip.
- If you don’t have mascarpone, use full-fat cream cheese but beat it until very smooth to avoid lumps.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Mascarpone ↔ full-fat **cream cheese**: Cream cheese will give a tangier note and firmer texture.
- Heavy cream ↔ store-bought **whipped topping**: Faster, but slightly sweeter and less airy.
- Sugar-free option: swap **powdered sugar** for a powdered sugar substitute, taste as you go.
- Dairy-free: use a dairy-free ricotta (almond or tofu-based) and coconut whipping cream — texture shifts slightly but still tasty.
Variations & Tips
- Chocolate-forward: fold in 1/4 cup cocoa powder and increase chocolate chips.
- Orange-citrus twist: swap lemon zest for **orange zest** and add a splash of orange liqueur.
- Nutty crunch: stir in chopped **toasted hazelnuts** or **almonds** for texture.
- Spiced version: add a pinch of **cardamom** and **nutmeg** for warm, cozy notes.
- Adult version: stir in 1–2 tbsp of your favorite liqueur (Amaretto or Marsala) for depth.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Mix everything, cover, and chill up to 24 hours. Add the dippers right before serving so they stay crisp. If the dip firms too much after chilling, stir gently to loosen.
- Can I double the recipe?
- Sure thing. Use a larger bowl and a bigger whisk or stand mixer. Timing stays the same; just give yourself extra space to fold without spilling.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Done means smooth, creamy, and scoopable. Look for a **light, airy texture** (not watery) and evenly distributed chips. If it holds a soft peak from the spatula, you’re golden.
- What if I don’t have ingredient X?
- Short on mascarpone? Use full-fat cream cheese. No ricotta? Try full-fat Greek yogurt, though the texture and tang will change slightly.
How I Like to Serve It
I pile the dip in a shallow bowl, ring it with broken waffle cones and graham crackers, and scatter extra chocolate on top — it looks like a dessert charcuterie board. Pour cold coffee or a sweet dessert wine and call it a celebration. This dip shines at summer BBQs, cozy movie nights, and as a quick dessert when friends drop by unexpectedly.
Notes
- Store leftover dip covered in the refrigerator for up to 3 days. Stir before serving. Keep dippers separate to avoid sogginess.
- If serving outside, keep the dip chilled on a small bowl of ice to stay fresh — it’s dairy-based, so don’t let it sit at room temperature for more than 2 hours.
Final Thoughts
Closing: Go make this, hide a spoon, and don’t be surprised when everyone asks for the recipe — you just created a tiny, delicious legend.