This cannoli dip brings all the rich, creamy goodness of a traditional cannoli without the fuss of making shells. It's smooth, sweet, and packed with classic cannoli flavor—perfect for dipping with cookies, waffle cones, or fruit. Whether I’m throwing together a quick dessert for a party or just want something indulgent to snack on, this dip is a fast favorite.
Why You’ll Love This Recipe
I love how simple and quick this dip is to prepare—no frying, no baking, just mixing. It’s everything I love about cannoli filling in an easy-to-serve form. It also travels well, which makes it perfect for potlucks, holidays, or game day spreads. Plus, it’s so easy to customize with chocolate chips, pistachios, or citrus zest.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese
- Mascarpone cheese (or cream cheese as a substitute)
- Powdered sugar
- Vanilla extract
- Mini chocolate chips
- Optional toppings: crushed pistachios, orange zest, cinnamon, waffle cone pieces
Directions
- I start by draining the ricotta using cheesecloth or a fine mesh strainer to remove excess moisture—this helps the dip stay thick and creamy.
- In a mixing bowl, I beat together the ricotta and mascarpone until smooth and well combined.
- I add the powdered sugar and vanilla extract, mixing until the dip is light and fluffy.
- I fold in the mini chocolate chips last so they don’t break apart.
- I chill the dip for at least 30 minutes before serving—it helps the flavors come together and thickens the texture.
- Right before serving, I sometimes sprinkle on extra chocolate chips or a dusting of cinnamon for a little flair.
Servings and timing
This recipe makes about 2 cups of dip, enough for 6–8 people. It takes only 10 minutes to prepare, plus 30 minutes of chilling time if I want it firmer.
Variations
- Citrus twist: I add orange or lemon zest for a bright, fresh touch.
- Nutty version: Chopped pistachios mixed in or sprinkled on top give it a nice crunch and a traditional Sicilian vibe.
- Lighter option: I sometimes use light ricotta or Greek yogurt for a lower-fat version.
- Spiked dip: A splash of amaretto or rum extract can give the dip a fun, adult twist.
Storage/Reheating
I store the dip in an airtight container in the refrigerator for up to 3 days. I give it a quick stir before serving if it’s been sitting. I don’t heat or freeze it, since it’s best served cold and fresh.
FAQs
Can I make cannoli dip ahead of time?
Yes, I often make it the night before and keep it chilled until ready to serve. The flavor actually gets better after a few hours.
Do I need to drain the ricotta?
Definitely. I always drain it to avoid a runny dip. Moisture control is key to a thick, creamy texture.
What can I serve with cannoli dip?
I like to serve it with broken waffle cones, graham crackers, pizzelle cookies, strawberries, or even mini chocolate chip cookies.
Can I use cream cheese instead of mascarpone?
Yes, I’ve used cream cheese when mascarpone wasn’t available. It adds a slight tang but still tastes amazing.
Is this dip sweet enough on its own?
It’s sweet, but not overpowering. I adjust the sugar to taste if I want it a little sweeter or more balanced.
Conclusion
Cannoli dip is one of my favorite no-bake desserts. It’s quick, creamy, and brings all the joy of a cannoli with half the effort. Whether I’m entertaining or just indulging myself, this dip is always a hit—and it disappears fast!
Cannoli Dip
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 cups (serves 6–8)
- Category: Dessert / Dip
- Method: No-bake
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Cannoli Dip is a quick, creamy no-bake dessert that captures the sweet, rich flavor of classic cannoli filling—perfect for dipping with waffle cones, cookies, or fruit. This easy crowd-pleaser is perfect for parties, holidays, or a fast indulgent treat.
Ingredients
- 1 cup ricotta cheese (drained)
- 1 cup mascarpone cheese (or cream cheese as a substitute)
- ¾ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- Optional toppings:
- Crushed pistachios
- Orange or lemon zest
- Ground cinnamon
- Extra chocolate chips
- Broken waffle cone pieces
Instructions
- Drain the ricotta: Place ricotta in cheesecloth or a fine mesh strainer for 30–60 minutes to remove excess moisture.
- Mix base: In a medium bowl, beat ricotta and mascarpone together until smooth.
- Sweeten: Add powdered sugar and vanilla extract, mixing until light and fluffy.
- Fold in chocolate chips gently until well distributed.
- Chill: Refrigerate for at least 30 minutes to thicken and allow flavors to meld.
- Serve: Transfer to a serving bowl and top with extra chips, zest, or nuts as desired. Serve cold.
