This Cannoli Dip recipe is incredibly simple to make and tastes amazing—it’s like eating rich cannoli filling without having to do all the work.
This dessert dip is perfect for entertaining, parties, potlucks, barbecues, and special occasions like Valentine’s Day because it can be prepared ahead of time.
After the ricotta has strained, this cannoli dip is a sweet, rich, and creamy treat that can be created in less than ten minutes with just a few ingredients.
Ingredients for Cannoli Dip
Only a few ingredients are needed to make cannoli dip, and they can all be easily found at your neighborhood grocery shop. When there are so few components, it’s critical to not cut corners. Let’s quickly review the ingredients for this dessert dip:
1. Ricotta cheese is an Italian whey cheese that serves as the foundation for our dip and the classic cannoli filling.
If you don’t use full milk ricotta, the dip may be too thin and flavorless. There are rumors that the ricotta we get at American grocery shops doesn’t taste anything like the kind you get at an Italian market.
Use the opportunity to buy either Polly-O or Sierra brands of ricotta cheese if you see them at a specialized market.
2. The secret ingredient that gives the dip its luxuriously smooth, thick, and creamy texture without tasting gritty is mascarpone cheese, which is combined with ricotta cheese.
Mascarpone is a soft Italian cheese that comes in an 8-ounce circular tub along with specialty cheeses. It’s a thick, creamy cow’s milk cheese that whips up like a dream and keeps its shape flawlessly. Its texture is halfway between butter and cream cheese.
The richness and creaminess that mascarpone gives to the dip without overpowering its flavor is a result of its delicate, mild flavor.
3. Powdered sugar is added to the dip to make it sweeter. To prevent any lumps, we suggest sifting the sugar either straight into the mixing bowl or beforehand.
Rather than using standard superfine sugar, powdered sugar is utilized, which allows it to blend smoothly into the creamy dip.
4. The dip’s flavor is enhanced greatly by the addition of almond and vanilla extracts. You can omit the almond extract if you don’t have any on hand.
5. Make sure you use micro chocolate chips for this delicate dip; ordinary chocolate chips are too thick and chunky. Another choice is to pulse chocolate or ordinary chocolate chips in your food processor for a little while.
Directions
In a bowl, blend together the cream cheese and ricotta cheese until smooth; mix in the vanilla and sugar. Mixing the mixture continuously will ensure that the sugar is fully combined.
Add chocolate chips and mix until thoroughly combined. Place a plastic wrap over the bowl and refrigerate for at least ten minutes to allow it to cool.
Do You Have to Use Ricotta Cheese in this Dip?
Yes, ricotta is necessary for the filling of cannoli to taste authentic; do not use a substitute. Ricotta cheese, even if you dislike it or occasionally find it gritty, becomes silky and rich when it’s drained and mixed with mascarpone.
How to Prevent Runny or Grainy Cannoli Dip
Because this recipe for cannoli dip is so simple, it’s crucial to pay attention to the details—especially when using whole milk ricotta. To avoid a thin or granular dip, kindly adhere to these instructions:
1. Make use of whole milk ricotta. Just like heavy cream is required to make whipping cream, the fat is required for the dip to whip up rich and creamy.
However, skim or low-fat ricotta will not whip up thick and creamy; instead, it will become runny when the fat separates from the liquid.
2. Use ricotta with fine grains. Depending on how they are made, ricotta brands might have a creamy, grain-like consistency or a creamy, like-consistency. Invest in a premium fine-grain brand such as Shamrock to ensure a smooth and silky texture.
3. Make use of fresh ricotta. It is best not to use leftover ricotta from lasagna or manicotti in this recipe. Use a recently opened container instead; if not, you might need to drain the ricotta for a longer period of time.
4. Give the ricotta cheese enough time to strain. The dip will be runny or flat rather than creamy and fluffy if you don’t drain off enough moisture. Drain the ricotta until it is quite firm to the touch, removing any possibility of mold.
5. Beat until the dip begins to get thick. The mascarpone and ricotta will whisk together quickly, but they’ll appear thin. Beat the ingredients until they take on a thick, creamy appearance.
6. Make use of a hand or stand mixer. Instead of beating by hand, you really need the strength of a stand mixer or hand mixer to make the dip extremely thick, smooth, and creamy.
