Cannoli Dip

Cannoli Dip is genius. This no-bake, quick, and easy 6-ingredient dip is the deconstructed version of a cannoli, Italy’s favorite handheld dessert.

Course Dessert

Cuisine American

Keyword dessert dip recipes, no bake dessert recipes

Prep Time 6

Total Time 6

Servings servings

Calories 968kcal

Author Kathleen

Drain and discard any excess liquid of the ricotta (15 ounces). Line a large sieve with cheesecloth or a coffee filter and pour ricotta into it. Gently press on the ricotta to push the excess moisture out.
Add ricotta and Mascarpone cheese (8-ounce) to the bowl of a stand mixer. Whip on medium-high until thick and fluffy, about 5 minutes.
Add the powdered sugar (1 1/2 cups) to the mixture, 1 cup at a time, beating on low after each addition, until incorporated. Add vanilla extract (1 tablespoon) and almond extract (1/4 teaspoon), then beat on medium for 2 minutes.
Fold in mini chocolate chips (1 cup). Serve!

Drain Ricotta: Don't forget to take the time to drain the ricotta.
Stand-Up Mixer: If you don't have a stand-up mixer, use a handheld mixer instead. To achieve the proper whipped texture, whisking by hand is not an effective method.
Variation: Are you accustomed to cannoli with an orange flavor? Add finely chopped candied orange or orange zest to taste. Chopped pistachios are also a great addition.
Room Temp: This dessert is extremely easy to make. Just make sure the cream cheese is at room temperature before you start to prevent lumps.
Lighten Up Baby! To lighten the texture of this dip, stir in 1/4 to 1/2 a tub of thawed frozen whipped topping or an equal amount of homemade whipped cream.