Creamy Cannoli Dip
Cannoli dip is perfect for when you have a cannoli craving, but don’t feel like putting in much effort. It’s simpler than making your own cannoli from scratch (shells and all) and has a creamy, perfectly fluffy (lighter than traditional cannoli filling) texture. Similar to my recent cannoli cake recipe, this is yet another way to enjoy cannoli without any frying or filling required!
4 Things to Know About This Recipe
Uses ricotta and mascarpone for the best flavor. Whether or not mascarpone “belongs” in cannoli is a point of contention, but it’s definitely my preference to include it! You must strain the ricotta so the dip isn’t watery. This takes time (annoying, I know), but it is crucial for the proper texture. A minimum of 4 hours is recommended, but overnight would be even better. The flavor develops as it sits, so prepare it in advance if you can. You can be creative with the add-ins! You can swap out the chocolate chips for chopped pistachios (or use a mixture of the two). A dusting of powdered sugar on top is pretty and gives it that cannoli look!
Ingredients
My cannoli dip is very similar to a cannoli filling, so if you’ve made that before, you’ll recognize most of these ingredients.
Ricotta. Stick with whole milk ricotta cheese here. Unfortunately we can’t use it straight from the container, as it contains so much water this way. We’ll strain it first; instructions on how to do this are below. Mascarpone. I may not use this in my cannoli recipe, but I do use it in my cannoli cake and tiramisu. I think it adds the perfect flavor and texture and makes the dip perfectly, well, dip-able. Make sure you don’t let the mascarpone get too warm or over-mix it, or your dip could end up breaking. I set mine out just 20 minutes before I need to use it. Cinnamon. You could always leave this out, but I think it really sells the flavor and adds a subtle depth. Heavy cream. Whipping cream or double cream will also work. Make sure yours is nice and cold so it can easily whip to stiff peaks. Mix-ins. I like to stir in mini chocolate chips, but you could use chopped pistachios or candied fruit.
SAM’S TIP: Orange zest is a welcome addition to this cannoli dip! It adds a subtle citrus flavor, just like in my brioche French toast. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cannoli Dip
SAM’S TIP: Don’t let the mascarpone soften too much or over-mix it. If you do, it may become grainy and cause the dip to separate. For individual portions, this cannoli dip would be so cute served in espresso cups! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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