Easy Italian Cannoli Dip Recipe for Busy Family Desserts
A creamy, no-bake cannoli-inspired dessert dip with sweetened ricotta, mascarpone, mini chocolate chips, cinnamon, and orange zest. Serve it with crisp cookies, waffle-cone pieces, or fresh fruit.
Servings 10
Ingredients
- 15 ounces whole-milk ricotta cheese well drained (425 g)
- 8 ounces mascarpone cheese softened for 10 minutes (227 g)
- 3/4 cup powdered sugar 90 g
- 1 teaspoon vanilla extract 5 ml
- 1/2 teaspoon ground cinnamon 1.5 g
- 1 teaspoon finely grated orange zest optional (2 g)
- 1/2 cup mini semisweet chocolate chips plus more for topping (85 g)
- 2 tablespoons finely chopped unsalted pistachios optional, plus more for topping (16 g)
- Broken waffle cones pizzelle cookies, graham crackers, vanilla wafers, strawberries, or apple slices, for serving (optional)
Instructions
- Line a fine-mesh strainer with paper towels or cheesecloth and set it over a bowl. Add the ricotta and let it drain while you gather the remaining ingredients. This helps keep the dip thick and scoopable.
- In a medium bowl, beat the drained ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest with a hand mixer on medium speed until smooth and creamy, about 1 to 2 minutes. Scrape down the bowl as needed.
- Fold in the mini chocolate chips and pistachios, if using, with a rubber spatula. Avoid overmixing after adding the chips.
- Transfer the dip to a serving bowl and top with a small sprinkle of mini chocolate chips, pistachios, and cinnamon if desired.
- Cover and chill for 15 minutes to firm the texture slightly. Serve cold with your preferred cookies, waffle-cone pieces, or fruit for dipping.