I love cannoli. That’s one of those desserts that I’ll order whenever I’m somewhere that makes a good one. Because I don’t make it myself. It seems a little labor-intensive and that’s so not my dessert style. I go for the quick and easy desserts.
But I’ve made this cannoli dip recipe several times, usually for some sort of group gathering or teacher luncheon, since it’s a good one for a crowd: portion sizes up to each individual and the ingredients are simple and inexpensive enough that you aren’t paying an arm and a leg to make your dish. It’s easy to make and I usually double this recipe if I’m taking it into school. But I’ll give you the base recipe so you aren’t shocked by some huge amount of dessert if you’re just making it for your family. It’s easily doubled or even tripled, though, while still fitting into your mixing bowl.
Cannoli Dip Recipe
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup mini chocolate chips
- waffle cones, broken (I usually get 2 boxes for one batch of these. Break up one box and keep the other on hand if you need it)
- Using a hand mixer, mix the cream cheese, ricotta, and powdered sugar until smooth. This will take a few minutes and you do really want to make sure it’s smooth so have a little patience here. You can use your stand mixer if preferred.
- Add in your vanilla and mix for another minute.
- Do a taste test here. You might want this a little sweeter. Add more powdered sugar if so, maybe another half a cup. I prefer mine sweet, but not overly so, so 1 1/5 cups is the “sweet spot” for me.
- Fold in the mini chocolate chips.
- Serve with broken waffle cones.
- I usually make this the night before, because it works out better time wise. You can serve immediately, though.
Note: I’ve only tried making this with full fat ricotta and cream cheese. If you are going to substitute, I’d suggest leaving the full fat ricotta and swapping out the cream cheese. The ricotta is where most of the flavor is coming from, where the cream cheese is more for consistency and texture.
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