Cannoli Dip

10-Minute Magical Cannoli Dip Your Guests Will Devour

My first real cannoli in Sicily changed everything – that crisp shell shattering to reveal creamy ricotta filling with just the right touch of chocolate. But let’s be honest, stuffing pastry tubes at home? Not happening on a busy weeknight. That’s why I created this Cannoli Dip – all the dreamy flavors without the fuss. As a pastry chef who’s obsessed with Italian desserts (I once taste-tested 12 ricotta brands for the perfect texture), I promise this no-bake wonder tastes like Nonna’s kitchen. Whip it up in 10 minutes flat, then watch it disappear faster than cannolis at a Brooklyn bakery. The secret? A magical mascarpone-ricotta blend that stays luxuriously thick, especially when you follow my draining trick. Trust me, your dessert spread just got a major upgrade.

Cannoli Dip - detail 1

Why You’ll Love This Cannoli Dip

This dip isn’t just delicious—it’s downright magical. Here’s why it’s become my go-to dessert for every occasion:

  • Instant Italian bakery vibes: That perfect balance of creamy, sweet, and rich chocolate hits all the right cannoli notes without any fuss.
  • Ready in literally 10 minutes (plus chilling time)—way faster than piping filling into those finicky shells!
  • Crowd-pleaser extraordinaire: I’ve brought this to book club, soccer team potlucks, even fancy dinner parties—always gets devoured.
  • Secret weapon texture: Draining the ricotta makes it luxuriously thick—perfect for dipping without drips.
  • Endlessly adaptable: Feeling fancy? Add orange zest. Want crunch? Throw in chopped pistachios. The possibilities are endless!

Seriously, once you try this dip, those sad supermarket cannolis will never tempt you again. It’s that good.

Cannoli Dip Ingredients

Gathering the right ingredients makes all the difference for perfect cannoli dip texture and flavor. Here’s exactly what you’ll need:

  • 1 cup whole milk ricotta cheesemust be well-drained overnight in cheesecloth or a fine mesh strainer (this removes excess moisture for that signature thick consistency)
  • 1 cup mascarpone cheeseat room temperature (cold mascarpone won’t blend smoothly)
  • 1 cup powdered sugar – sifted to avoid lumps
  • 1 tsp pure vanilla extract – the good stuff makes a difference!
  • 1/2 cup mini chocolate chipsnot regular sized (the tiny ones distribute better in each bite)
  • 1/4 tsp cinnamonoptional but recommended (adds that authentic bakery aroma)

Pro tip: I always keep an extra handful of chocolate chips for garnish – it makes the dip look extra inviting when serving!

Equipment You Need for Cannoli Dip

One of the best things about this recipe? You probably already have everything you need in your kitchen! Here’s my simple toolkit:

  • Medium mixing bowl (I prefer glass so I can see the consistency)
  • Whisk or hand mixer – either works great
  • Rubber spatula for scraping every last bit of that delicious dip
  • Fine mesh strainer if draining ricotta fresh (or cheesecloth)

That’s it! No fancy gadgets required—just good old-fashioned mixing by hand. Now let’s get to the fun part!

How to Make Cannoli Dip

Okay, let’s get mixing! This is where the magic happens. I’ve made this dip so many times I could do it in my sleep, but I’ll walk you through each step to ensure perfect results every time.

Mixing the Cheeses

First, grab your drained ricotta and room-temperature mascarpone. The temperature thing is crucial here—cold mascarpone will leave you with lumpy dip, and nobody wants that! I like to use a whisk for this part (though a hand mixer works too if you’re feeling fancy).

Mix them together slowly at first—you’re aiming for a perfectly smooth, velvety consistency with zero lumps. Keep going until it looks like fluffy clouds. This usually takes me about 2 minutes of steady mixing. Pro tip: If you see any stubborn ricotta lumps, press them against the side of the bowl with your whisk or spatula.

Cannoli Dip - detail 2

Incorporating Flavors

Now for the good stuff! Add the powdered sugar and vanilla all at once. Here’s my secret: sift the powdered sugar first to avoid any pesky lumps. Mix until everything is fully incorporated—you’ll see the mixture lighten in color slightly as it becomes airy.

Next comes my favorite part—the chocolate chips! Fold them in gently with a rubber spatula. I mean really gently—like you’re tucking a baby into bed. Too much stirring will make the chips smear and turn your beautiful white dip gray (learned that the hard way at my first attempt!). The mini chips are perfect because they distribute evenly in every scoop.

Chilling the Dip

Here’s where patience comes in. Transfer your dip to a serving bowl, cover with plastic wrap, and chill for at least 1 hour. I know, I know—the temptation to dive right in is strong! But trust me, this waiting period makes all the difference.

During this time, the flavors really get to know each other—the vanilla mellows, the cinnamon (if using) develops its warmth, and the texture becomes luxuriously thick. It’s like the dip version of a fine wine needing to breathe! For best results, I actually prefer making this the night before—the flavors get even better with time.

Cannoli Dip Serving Suggestions

Now for the fun part – how to serve this glorious dip! My absolute favorite dippers are crisp almond biscotti – they give that perfect cannoli shell crunch without any of the work. But don’t stop there! Here are my go-to serving ideas:

  • Chocolate-dipped waffle cones (break them into pieces for the ultimate cannoli experience)
  • Fresh fruit slices – strawberries and apple wedges cut through the richness beautifully
  • Graham cracker sticks for the kids (or let’s be honest, for the kid in all of us)
  • Pizzelle cookies if you want to go full Italian grandma style

Presentation tip: Right before serving, dust the top with cocoa powder or more mini chocolate chips for that bakery-worthy finish. Serve in a pretty bowl with dippers arranged around it – I promise it’ll be the star of any dessert spread!

Storage and Reheating Tips

Here’s the scoop on keeping your cannoli dip delicious – it’ll stay fresh in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again to bring back that creamy texture. I don’t recommend freezing it though – the texture gets weird and grainy (trust me, I learned this the hard way after a batch-tasting disaster!). If it separates slightly, a quick whisk fixes everything. Pro tip: Write the date on the container so you don’t forget when you made it!

Cannoli Dip Variations

Once you’ve mastered the classic version, try these fun twists to keep things exciting! My Sicilian friend Rosa taught me to add chopped pistachios – their buttery crunch makes an incredible contrast to the creamy dip. For a citrusy kick, stir in 1 tablespoon orange zest (I use blood oranges when they’re in season). Feeling fancy? Swap the vanilla for 1/2 teaspoon rum extract – it gives that authentic Italian pastry shop flavor. Last holiday season, I even did a version with crushed amaretti cookies folded in that had everyone begging for the recipe. The best part? You can mix and match these add-ins to create your signature cannoli dip!

Cannoli Dip FAQs

I get asked these questions ALL the time – let me save you some trial and error with my hard-earned cannoli dip wisdom!

Can I use cottage cheese instead of ricotta?
Oh honey, I tried this once during a ricotta shortage – big mistake! Cottage cheese makes the dip watery and grainy. If you’re desperate, blend it smooth first and drain overnight, but trust me, it’s worth tracking down good ricotta.

Can I make this dairy-free?
You can try with dairy-free ricotta and mascarpone alternatives, but the texture won’t be quite as luxurious. For best results, use full-fat versions if possible – this is dessert after all!

Why is my dip runny?
Two likely culprits: not draining the ricotta long enough (I do 12 hours minimum) or adding the chocolate chips while the mixture is still warm. Always chill first!

Can I pipe this into cannoli shells?
Absolutely! Just make sure it’s extra thick (drain that ricotta well) and chill for at least 2 hours before piping. Works like a dream!

How far in advance can I make this?
The flavor actually improves overnight! I often make it the day before – just hold off on the chocolate chips until serving if you want them to stay crisp.

Cannoli Dip Nutrition Info

Here’s the skinny on this decadent treat (well, as “skinny” as cannoli dip gets!): Each serving clocks in at about 280 calories with 22g sugar – totally worth it if you ask me! Keep in mind these numbers can vary based on your specific ingredients (that fancy imported mascarpone might change things). I calculate based on standard grocery store brands, but always check your labels if you’re tracking closely. Pro tip: Those chocolate chips add up fast, so feel free to reduce them slightly if you’re watching your sugar intake!

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Cannoli Dip

10-Minute Magical Cannoli Dip Your Guests Will Devour


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  • Author: Bites & Bliss
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A creamy, sweet dip that captures the classic flavors of cannoli in an easy-to-serve dessert.


Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 tsp cinnamon (optional)

Instructions

  1. In a mixing bowl, combine ricotta and mascarpone until smooth.
  2. Add powdered sugar and vanilla, then mix well.
  3. Fold in chocolate chips and cinnamon if using.
  4. Chill for at least 1 hour before serving.
  5. Serve with biscotti, waffle cones, or fresh fruit.

Notes

  • Drain ricotta in a fine-mesh strainer for a thicker consistency.
  • Adjust sugar to taste for desired sweetness.
  • Garnish with extra chocolate chips or cocoa powder before serving.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 280
  • Sugar: 22g
  • Sodium: 35mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 45mg

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