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Cannoli Dip

A creamy and indulgent cannoli dip that combines ricotta, cream cheese, chocolate, and pistachios, perfect for parties or a quiet night in.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz ricotta cheese (whole milk preferably) Use whole-milk for creaminess; drain if watery.
  • 6 oz cream cheese (softened, or mascarpone) Bring to room temperature for easy blending.
  • 1 cup powdered sugar Sift for superfine sweetness.
  • 1.5 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips (plus more for garnish)
  • 1/4 cup pistachios (chopped) Toast lightly for added flavor.
  • as needed Cannoli shells or waffle cones (for serving) Also serve with strawberries or biscotti.

Method
 

Preparation
  1. In a large bowl, beat the ricotta cheese and cream cheese together with an electric mixer until smooth and creamy.
  2. Add the powdered sugar and vanilla extract, and beat until well combined.
  3. Fold in the mini chocolate chips and chopped pistachios.
  4. Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serving
  1. Serve the cannoli dip in a bowl, garnished with additional mini chocolate chips and chopped pistachios.
  2. Arrange cannoli shells, waffle cones, fresh sliced strawberries, and biscotti as dippers around the bowl.

Notes

Store covered in the refrigerator for up to 3 days. If it thickens, stir in a tablespoon of milk or cream to loosen. Do not freeze.