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Cannoli Dip

Made with classic cannoli filling ingredients, this cannoli dip is a simple way to enjoy the classic Italian dessert! Serve it with broken cannoli shells, strawberries, or your favorite cookies.

Ingredients

8 oz (226 g) whole milk ricotta cheese
8 oz (226 g) mascarpone cheese softened at room temperature for just 15 minutes
2 ⅓ cups (290 g) powdered sugar divided
1 ½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1 cup (236 ml) heavy cream cold
½ cup (90 g) mini chocolate chips plus additional for topping, if desired
Preferred dippers we like pizzelle pieces, broken cannoli shells, vanilla wafers, graham crackers, etc.

Instructions

Strain the ricotta: Place a large fine mesh strainer over a mixing bowl (make sure it isn’t touching the bottom of the bowl) and line the strainer with two layers of cheesecloth.

Place the ricotta inside, then wrap the cheesecloth around the ricotta. Place something heavy on top of the cheesecloth/ricotta (I use large canned goods) and press firmly to help squeeze out the liquid. Place in the refrigerator and allow to sit for at least 4 hours or overnight.

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