Cannoli Dip

Why You’ll Love This Recipe

I love this Cannoli Dip because it captures the essence of traditional cannoli without the hassle of making pastry shells. It’s rich, smooth, and filled with tiny bits of chocolate for the perfect texture contrast. I can whip it up in five minutes, and it’s always a crowd-pleaser at gatherings. It’s also versatile—I can make it lighter, vegan, or extra decadent depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
8 oz cream cheese or plant based alternative
16 oz ricotta cheese or vegan ricotta
1 1/2 cups powdered sugar or erythritol
2 tsp pure vanilla extract
1/2 cup mini chocolate chips or more as desired

Directions

1. I let the cream cheese come to room temperature so it blends easily.

2. Using a stand mixer, food processor, or hand beaters, I blend all the ingredients except the chocolate chips until smooth and creamy.

3. I stir in the mini chocolate chips by hand until evenly distributed.

4. I transfer the dip into a serving bowl and, if I like, dust the top with powdered sugar.

5. I serve it with pizzelle cookies, fresh strawberries, or graham crackers for dipping.

Servings and Timing

This recipe makes about 4 cups of dip.

• Prep time: 5 minutes

• Total time: 5 minutes

Variations

• I sometimes add a touch of orange zest or almond extract for a flavor twist.

• For a lighter version, I use part-skim ricotta or a vegan ricotta alternative.

• If I want extra texture, I fold in crushed cannoli shells or toasted nuts just before serving.

• For a holiday spin, I mix in peppermint chips or crushed cookies.

• To make it look extra pretty, I top it with a few extra chocolate chips or a dusting of cocoa powder.

Storage/Reheating

I store leftover dip in an airtight container in the refrigerator for up to one week. Before serving again, I give it a quick stir to refresh the texture. Since it’s a cold dessert, I never reheat it, but I sometimes let it sit at room temperature for a few minutes to soften slightly before serving.

FAQs

Can I make this dip ahead of time?

Yes, I often prepare it a day ahead. The flavors blend beautifully when it chills overnight.

Can I freeze Cannoli Dip?

I don’t recommend freezing it, as the texture can become grainy once thawed.

What can I serve with this dip?

I love serving it with waffle cones, pizzelle cookies, graham crackers, or fresh fruit like strawberries and apple slices.

Can I make this vegan?

Yes, I use plant-based cream cheese and vegan ricotta, and it turns out just as creamy and delicious.

How do I make it less sweet?

I reduce the powdered sugar or use erythritol for a lower-sugar version.

Can I use mascarpone instead of cream cheese?

Absolutely! Mascarpone adds a richer, smoother texture that I really enjoy.

How do I thicken my dip if it’s too soft?

I chill it for 30 minutes or mix in a little more powdered sugar until it reaches the consistency I want.

Can I add other mix-ins besides chocolate chips?

Yes, I sometimes add chopped pistachios, crushed cookies, or even caramel bits for variety.

How long can it sit out at a party?

I keep it out for up to two hours at room temperature, then refrigerate any leftovers.

Can I make it sugar-free?

Yes, I substitute erythritol or another powdered sugar alternative for a keto-friendly version.

Conclusion

This Cannoli Dip is my go-to dessert when I need something quick, creamy, and irresistibly sweet. It brings all the flavors of a traditional cannoli to the table with none of the fuss. Whether I’m hosting a party or just treating myself, this dip always disappears fast—it’s that good.