If you ask me, cannoli dip is a genius party trick.
This crowd-pleasing dessert takes all the flavors of the classic Italian pastry and turns it into something you can scoop up with a spoon. Creamy ricotta and rich mascarpone blend together with just the right amount of sweetness.
It’s mixed with mini chocolate chips and a hint of vanilla that makes every bite taste like the real deal. Serve it with broken cannoli shells, graham crackers, or fresh fruit for dipping.
It’s an easy dessert that looks fancy but comes together in minutes, perfect for when you want to impress without the stress.
Why You’ll Love This Cannoli Dip
- Quick and easy – This dip comes together in just 15 minutes with no baking required, making it perfect for last-minute gatherings or when you’re craving something sweet.
- Crowd-pleasing dessert – Everyone loves the classic cannoli flavor, and this dip version makes it easy to share with a group without the fuss of filling individual shells.
- Simple ingredients – You only need a handful of basic ingredients that you can find at any grocery store, and most of them keep well in your fridge.
- Perfect for parties – This creamy, sweet dip is ideal for entertaining because you can make it ahead of time and it looks impressive on any dessert table.
- No special skills needed – Just mix everything together in a bowl – there’s no complicated technique or special equipment required to get restaurant-quality results.
What Kind of Ricotta Should I Use?
For the best cannoli dip, you’ll want to use whole milk ricotta rather than part-skim or low-fat versions. The full-fat ricotta gives you that rich, creamy texture that makes this dip so good. Make sure to drain your ricotta well before using it – you can do this by placing it in a fine mesh strainer for about 30 minutes, or even overnight in the fridge if you’re planning ahead. Some brands of ricotta are naturally drier than others, so if yours seems particularly wet, give it an extra squeeze in some paper towels. This step is important because too much moisture can make your dip runny instead of thick and scoopable.
Options for Substitutions
This creamy cannoli dip is pretty forgiving when it comes to swaps, so here are some options if you need to make substitutions:
- Mascarpone cheese: If you can’t find mascarpone, cream cheese works great as a substitute. Use the same amount, but let it come to room temperature first so it mixes smoothly with the ricotta.
- Whole milk ricotta: Part-skim ricotta will work fine, though the dip might be slightly less rich. Make sure to drain it well either way – nobody wants watery cannoli dip!
- Mini chocolate chips: Regular chocolate chips work too, or you can chop up a chocolate bar into small pieces. For a fun twist, try using white chocolate chips or even chopped pistachios.
- Confectioners’ sugar: You can use granulated sugar instead, but blend it in a food processor first to make it finer, or the dip might feel gritty.
- Cannoli chips: No cannoli chips? Try broken waffle cones, graham crackers, vanilla wafers, or even sliced fresh fruit like apples and strawberries for dipping.
Watch Out for These Mistakes While Making
The biggest mistake when making cannoli dip is skipping the ricotta draining step, which will leave you with a watery, runny dip instead of the thick, creamy texture you want – place the ricotta in a fine-mesh strainer over a bowl for at least 30 minutes before mixing.
Another common error is adding the chocolate chips while the mixture is still warm or not fully chilled, causing them to melt and create streaks throughout your dip rather than staying intact as little pockets of chocolate.
Make sure to sift your powdered sugar to avoid lumpy bits that won’t dissolve properly, and don’t overmix once you add the chocolate chips – just fold them in gently to keep them from breaking apart.
For the best results, chill your finished dip for at least an hour before serving, which helps it firm up and makes it much easier to scoop with your cannoli chips or waffle cones.
What to Serve With Cannoli Dip?
This creamy cannoli dip is perfect with crispy cannoli chips or broken waffle cones for that authentic cannoli crunch. I love serving it with graham crackers, vanilla wafers, or even sliced strawberries and apple wedges for a fresher take on dessert dipping. For parties, try setting out a variety of dippers like pizzelle cookies, biscotti pieces, or even pretzel crisps for a sweet and salty combo. You can also drizzle some chocolate sauce around the bowl and sprinkle extra mini chocolate chips on top to make it look extra special for guests.
Storage Instructions
Refrigerate: This cannoli dip tastes even better after it’s had time to chill and let all those flavors meld together. Store it covered in the fridge for up to 4 days. I actually think it’s at its peak after sitting overnight – the texture gets so creamy and perfect for dipping.
Make Ahead: You can definitely make this dip a day or two before your party or gathering. Just hold off on adding the chocolate chips until right before serving so they don’t get soggy. Mix them in at the last minute and sprinkle some extra on top for that perfect cannoli look.
Serve: Let the dip sit at room temperature for about 10-15 minutes before serving if it’s been in the fridge for a while. This makes it easier to dip and gives you that perfect creamy texture. Keep any leftover dip chilled between servings, especially if you’re entertaining for a few hours.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3000
- Protein: 40-50 g
- Fat: 200-210 g
- Carbohydrates: 300-320 g
Ingredients
For the dip:
- 1 cup mini chocolate chips (Guittard are great for this)
- 1 cup mascarpone
- 2 cups whole milk ricotta (drained very well for at least 4 hours)
- 1 tsp vanilla extract (I use Nielsen-Massey vanilla)
- 1.5 cups powdered sugar (sifted for a smooth dip)
For serving:
- cannoli chips or crushed waffle cones (for dipping)
- extra mini chocolate chips
Step 1: Drain the Ricotta Cheese
- 2 cups whole milk ricotta, drained (one 15 oz container)
Place a mesh strainer over a medium bowl and line it with cheesecloth.
Transfer the ricotta cheese onto the cheesecloth, then use a spatula to gently press and help the liquid drain out.
Let the ricotta sit for a few minutes until most of the excess moisture is removed.
Discard any liquid collected in the bowl below.
Step 2: Prepare the Cheese Mixture
- drained ricotta cheese (from Step 1)
- 1 cup mascarpone (one 8 oz package)
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
In a medium bowl, beat the drained ricotta cheese (from Step 1) and mascarpone together with a hand mixer until the mixture is smooth and creamy.
Gradually add the sifted powdered sugar and vanilla extract while mixing, ensuring everything is well incorporated and smooth.
This careful mixing ensures a creamy, lump-free filling.
I always like to sift the powdered sugar—this helps prevent clumps and keeps the texture light.
Step 3: Fold in the Chocolate Chips
- cheese mixture (from Step 2)
- 1 cup mini chocolate chips
With a rubber spatula or a large spoon, gently fold the mini chocolate chips into the cheese mixture from Step 2.
Mix just until the chips are evenly distributed to keep the dip light and airy.
Step 4: Chill the Cannoli Dip
Cover the bowl with plastic wrap and refrigerate for at least 10 minutes, or up to two days, to allow the flavors to meld and the texture to set nicely.
Chilling also makes the dip easier to scoop.
Step 5: Serve the Dip
- extra mini chocolate chips, for topping
- cannoli chips or crushed waffle cones, for dipping
Before serving, sprinkle any extra mini chocolate chips on top of the chilled dip if desired.
Serve with cannoli chips or crushed waffle cones for dipping.
I personally love using crushed waffle cones—they give a nice crunch and a hint of vanilla that complements the dip perfectly!
