Okay, full confession time: I once tried to eat cannoli filling with a spoon and forgot the shells existed. That creamy, sweet, slightly tangy filling has haunted my dessert dreams ever since, so I turned it into this ridiculously easy, crowd-pleasing Cannoli Dip. Think rich ricotta and dreamy cream cheese whipped with a kiss of orange zest and mini chocolate chips — all perfect for dunking. It comes together in about 15 minutes, smells like a bakery in your kitchen, and saves you from fighting with fragile pastry shells. Trust me, your friends will cheer, your kids will hoard the bowl, and you’ll secretly love how little effort this takes.
Quick Facts
- Yield: Serves 6–8
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (includes chill 30 minutes)
Why This Recipe is Awesome
This dip tastes exactly like cannoli filling but without the fussy frying or fragile shells. It’s creamy, slightly tangy, and studded with melty chocolate chips — that contrast of silky texture and tiny chocolate pops makes every bite addictive. It’s fast, forgiving, and totally snackable: who doesn’t love a dessert you can scoop with a spoon? Plus, it doubles as a party centerpiece or a lazy-night treat. It’s so easy even your oven will feel left out.
Ingredients
For the Main Dish:
- 8 oz cream cheese, softened to room temperature
- 1 cup whole-milk ricotta, drained if watery
- 3/4 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional but lovely)
- 1 tbsp orange zest (about 1 medium orange)
- 1/2 cup mini chocolate chips (plus extra for garnish)
- Pinch of fine salt
- Dippers: store-bought cannoli shells, waffle cone pieces, graham crackers, vanilla wafers, apple slices, or strawberries
For the Sauce / Garnish (if applicable):
- 1/4 cup chopped pistachios (optional — for color and crunch)
- Additional orange zest or a dusting of cinnamon for finishing
- Drizzle of honey or salted caramel for a luxe finish
How I Make It
Step 1:
Grab a medium bowl and beat the 8 oz cream cheese until smooth and fluffy — I use a hand mixer and it hums like a tiny engine while folding air into the creaminess. Scrape the sides with a spatula so no lumps remain. Softened cream cheese blends much easier; if you forgot to soften it, zap it for 10 seconds in the microwave.
Step 2:
Add the 1 cup ricotta, 3/4 cup powdered sugar, and 1 tsp vanilla. Beat on low until everything marries into a silky mixture. If your ricotta tastes tangy, that brightness makes the dip feel authentic — drain it briefly in a fine mesh sieve if it looks watery, or it will thin the dip.
Step 3:
Stir in the 1 tbsp orange zest, 1 tsp cinnamon, and a pinch of salt. Fold in the 1/2 cup mini chocolate chips with a spatula so the chips stay whole and don’t sink. Your kitchen will smell citrusy and warm from the cinnamon — that aroma sells the whole thing before people taste it.
Step 4:
Transfer the dip to a pretty bowl, smooth the top, and cover tightly. Chill 30 minutes to firm up. Chilling also lets flavors bloom and makes scooping neater. If you’re impatient (I get it), you can pop it in the freezer for 10 minutes, but don’t forget it — you want scoopable, not frozen solid.
Step 5:
Sprinkle with extra mini chips, chopped pistachios, and a little more orange zest before serving. Arrange your dippers and let people dig in. The texture should feel creamy, slightly dense, and hold soft peaks when scooped.
Pro Tips
- Use room-temperature cream cheese for a lump-free whip. If you’re in a rush, cube it for faster softening.
- Drain ricotta on paper towels or in a sieve for 10–15 minutes if it looks wet. That prevents a runny dip.
- If you want a lighter texture, swap half the cream cheese for mascarpone or 1/2 cup whipped cream folded in at the end.
- Make this ahead: prepare the dip and chill up to 24 hours. Stir gently before serving to revive the texture.
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
- Swap cream cheese for all mascarpone for a richer, silkier dip (tastes even more like pastry cream).
- For a lighter option, replace half the cream cheese with full-fat Greek yogurt — expect a tangier, slightly looser texture.
- Dairy-free: use a vegan cream cheese + drained silken tofu blend, and use dairy-free chocolate chips.
- Gluten-free: serve with gluten-free crackers, apple slices, or rice crackers instead of traditional cookies.
Variations & Tips
- Chocolate Lover’s: fold in 1/4 cup cocoa powder and extra chips for a chocolate cannoli dip.
- Nutty Twist: fold in 1/3 cup finely chopped toasted hazelnuts or pistachios for crunch.
- Boozy Adult Version: stir in 1 tbsp orange liqueur (like Grand Marnier) for a grown-up punch.
- Spiced: add 1/4 tsp ground cardamom and a pinch of nutmeg for holiday vibes.
- Kid-Friendly: skip the liqueur and add mini M&Ms instead of chips to make kids cheer.
- Creative Twist: swirl in a tablespoon of salted caramel right before serving for a salty-sweet surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the dip up to 24 hours ahead, keep it covered in the fridge, and give it a quick stir before serving. The flavors improve as they meld.
- Can I double the recipe?
- Sure thing. Use a larger bowl and an extra 5–10 minutes of mixing time to ensure even texture. If you chill a doubled batch, allow an extra 10–15 minutes to firm.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil for a replacement in baked goods; for this dip, butter doesn’t play a role, so no swap needed here.
- How do I know it’s done?
- For a no-bake dip, “done” means the texture looks thick, holds soft peaks, and spreads nicely without puddling. It should taste balanced between sweet and tangy; if it tastes flat, add a pinch more salt or a little more orange zest.
- What if I don’t have ingredient X?
- No powdered sugar? Use 3–4 tbsp maple syrup or honey, but reduce ricotta by 1–2 tbsp to keep texture. No ricotta? Use an extra 4 oz cream cheese + 1/4 cup mascarpone for richness.
How I Like to Serve It
I love this dish at casual parties with a platter of dippers — crisp cannoli shells, apple slices, and graham crackers all around. It pairs nicely with a strong espresso in the afternoon or a sweet Moscato at night. For a cozy winter night, serve with spiced cookies and a mug of hot chocolate; in summer, bring it to a picnic with fresh berries and lemonade.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving.
- This recipe contains no meat; safe cooking temps for meat (e.g., 165°F for chicken) do not apply here.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!