Holy Cannoli THIS IS GOOD! Made with cream cheese, ricotta and a few sweet additions, the best cannoli dip is made in just 10 minutes. Served with waffle cones, fresh fruit, or top on Belgian waffles for the ultimate in brunch foods.
Cannoli Dip is a remake of my favorite Italian dessert. Fluffy, creamy, and easy to make dip, complete with mini chocolate chips, and crunchy cinnamon shells as dippers!
Cannolis are such fun desserts to eat. I even made a cannoli cheese ball because I love cannolis so much!
Homemade Cannolis are little tricky to make, so why not skip all the fuss and make this dessert dip instead?
What does Cannoli Dip taste like?
Italian cannolis are utterly delicious and have a few different flavors and textures.
First, the shell is a light and flaky pastry tube with a hint of cinnamon and are often dipped in chocolate.
Second, the filling is a rich pastry cream made from ricotta cheese, with a hint of orange flavor.
Third, once filled, the cannoli ends are dusted with either mini chocolate chips and/or toasted pistachio nuts.
This cannoli filling dip combines all the flavors of the filling in a delicious dip that, when served with the right chips, gives you all the flavors and textures of a traditional cannoli.
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Is a cannoli made with ricotta or mascarpone cheese?
Typically they are made with ricotta cheese. Cream cheese is added to the recipe to thicken the dip. If you don’t like cream cheese, you can use mascarpone instead.
The mascarpone does have a subtle flavor that you might enjoy better than cream cheese.
- ricotta cheese
- cream cheese
- powdered sugar
- vanilla extract, orange extract
- mini chocolate chips
How to make Cannoli Dip
FIRST: Strain the ricotta with cheese cloth or place in a bowl and press with a paper towel.
SECOND: In a large bowl, combine the cream cheese, ricotta cheese, vanilla, and orange extract. Beat together with a hand mixer until smooth and creamy.
THIRD: Gradually add in powdered sugar and mix until completely combined. Gently fold in 1/2 the mini chocolate chips.
FOURTH: Refrigerate or chill for at least 15 minutes before serving to allow the dip to set up. Serve with waffle cone pieces, Pizzelle cookies or fresh fruit for dipping.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
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How do you thicken it?
Why is my cannoli dip watery/runny? Too much moisture is the problem.
Be sure to strain the ricotta the best you can. Using whole milk ricotta is the thickest.
You can also add extra powdered sugar to absorb the excess moisture.
How long does it last?
Cannoli Dip does need to be refrigerated due to the dairy products in the recipe. It will last up to 3 days if stored in an air tight container.
Be sure to give it a good stir to cream everything together if it starts to separate.
Can it be frozen?
Because of the cheeses, I would not recommend freezing this easy cannoli dip. The texture would be all wrong!
Best Dippers to Use
- Broken waffle cone pieces (dipped in chocolate is best!)
- Pizzelle cookies
- Cannoli shells broken into pieces
- Cookies (chocolate chip, shortbread, cinnamon graham crackers)
- Strawberries or other fresh fruit
Love to make dips with cream cheese? Check out these delicious cream cheese dip recipes and find a new favorite!
Tapas Tips & Tricks
- use whole milk ricotta and buy the good stuff.
- if there is a lot of liquid in container, strain with cheesecloth
- use an electric mixer, your hands and arms with thank you
- sprinkle in some chopped toasted pistachios for more crunch
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This cannoli chips and dip recipe is the ultimate in appetizers and desserts! Easy to make and everyone will love it!
Cannoli Dip is a remake of my favorite ITALIAN dessert. FLUFFY, CREAMY, full of mini chocolate chips, and crunchy shells as dippers!
- 8 oz cream cheese (softened)
- 15oz ricotta cheese (strained)
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 ¼ cups powdered sugar
- ½ cup mini chocolate chips, plus more for serving
- Strain ricotta cheese. In a large bowl, combine cream cheese, ricotta cheese and extracts until smooth and creamy.
- Gradually add powdered sugar until smooth and creamy. Stir in ½ cup mini chocolate chips bu hand.
- Spoon into a serving dish and refrigerate at least 15 minutes before serving.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 2 ounces
Amount Per Serving: Calories: 294Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 143mgCarbohydrates: 29gFiber: 1gSugar: 24gProtein: 8g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Easy Party Appetizers
- brownie batter dip
- hot crab dip
- Dunkaroo Dip
- cranberry ricotta crostini
- pizza dippers
- easy fruit dip
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Tuesday 25th of August 2020
I had this at a girlfriends house and I am HOOKED! Making it for a pot luck this weekend!
Sunday 23rd of August 2020
So delicious, simple and easy to make! Thanks for a yummy recipe!
Saturday 22nd of August 2020
I miss getting cannolis from my deli so when I saw this recipe I tried it. No way am I stuffing cannoli shells. Oh it tastes just like the ones I got from the deli. Now I can satisfy my cannoli craving at home.