Cannoli Dip Recipe
This easy Cannoli Dip Recipe tastes just like the filling from a Sicilian pasticceria. It’s smooth and creamy but not overly sweet, just like the perfect cannoli.
Just follow my simple tips to make a dip that’s better than the usual version in less than 10 minutes!
This Cannoli Dip Recipe isn’t something you’ll find in Italy because this is an Italian American creation. But it is inspired by the wonderful, authentic cannoli filling that you will find in crispy cannoli shells in pasticceria shops all over Sicily. Cannoli are sometimes filled with Italian pastry cream, but the ricotta filling is my favorite!
My cannoli dip stays true to the balanced, classic filling, made with creamy ricotta and just a little mascarpone for extra richness, plus those essential chocolate chips. Then comes the fun part, you can follow my suggestions and add a few extra flavours to really bring that authentic cannoli taste to life. If you love traditional cannoli, you’re going to adore this recipe!
Why you’ll love this recipe
- Make it your own: Why make the same Cannoli Dip Recipe that everyone else makes? Follow my suggestions and add all of the optional extras, or just one or two that you prefer.
- Perfect for Gatherings: There’s not many better dessert recipes for a gathering than this one! Kids love it, and so do adults. Plus, if you include fruit for dipping, it could almost be good for you!
- Scaleable: This Cannoli Dip Recipe can easily be increased or decreased depending on how many guests you’re serving.
- Easy and Fast: Who doesn’t love the fast road to dessert? I know I do! And this is one of the best if you’re an Italian food lover.
- Irresistible: This is the kind of dessert that’s hard to stop at one scoop. Just pass it around and watch everyone dip in!
- Authentic Taste: My Cannoli Dip Recipe brings together the best of both worlds – classic Italian and American Italian. Together with the typical ingredients of ricotta, mascarpone, and chocolate chips, my recipe includes the extra flavors that make an authentic cannoli – orange, cinnamon, and pistachio nuts.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Ricotta cheese – Sheep’s milk ricotta is traditional in Sicily, but it can be difficult to find outside Italy, so full-fat cow’s milk ricotta is a good substitute. Use high-quality ricotta cheese for the best flavor and texture. Remember that the ricotta will need to be drained of excess liquid.
- Mascarpone cheese – Adding mascarpone cheese (not regular cream cheese) gives this dip a smooth, creamy texture.
- Chocolate – Use mini chocolate chips or semi-sweet or dark chopped chocolate for the best flavor. Milk chocolate is too sweet for this Cannoli Dip Recipe.
- Powdered sugar – I prefer powdered sugar because it dissolves quickly, but you could use granulated if that’s all you have.
- Vanilla extract – My recommendation is to always buy vanilla extract, not essence, which is usually made with synthetic flavorings.
- Ground cinnamon – This is an extra add-in that you won’t find in many cannoli dip recipes, though it’s quite authentic in Sicilian cannoli filling. Just a pinch so as not to overpower the ricotta.
- Orange – Just the zest is used in this recipe. This is another optional add-in, which is also a traditional inclusion in Sicilian cannoli filling.
- Pistachio Nuts – The final extra add-in, which I love to add. Pistachio nuts are my favorite garnish for authentic cannoli. Be sure to toast these in the oven for 5-10 minutes to bring out the nuttiness. Pistachios are optional in this Cannoli Dip Recipe, but they add extra texture and flavor.
See recipe card for quantities.
Instructions
This is a quick recipe that you can whip up in 10 minutes. However, be sure to allow time to drain the excess liquid from the ricotta. Check Marcellina’s Hint below for full details.
Beat the ricotta in a bowl with an electric mixer until smooth and creamy.
Whisk in the powdered sugar, cinnamon (if using), and vanilla.
Add the mascarpone and beat until just combined.
Stir in the chocolate, and optional extras – orange zest, and pistachio nuts.
Chill until firm and serve with cookies and fruit for dipping.
Marcellina’s Hint
Most ricotta cheese will need to be drained of excess liquid, or it will be watery. To do this, line a strainer or sieve with clean cheesecloth or strong paper towels and set it over a bowl. Spoon in the ricotta and refrigerate while it drains for 2 to 4 hours. Even 30 minutes to an hour will help if you’re short on time, but longer draining will give a thicker, creamier result.
Substitutions
- Vanilla extract – 1 teaspoon of vanilla paste or the seeds of a split and scraped vanilla bean can be used for full vanilla flavor.
- Pistachio nuts – Instead of pistachio nuts, you can use chopped almonds.
- Orange – Use candied orange peel instead of orange zest if it’s available. Add as much or as little as you like.
Variations
- Chocolate Cannoli Dip – Add 1 or 2 tablespoons of cocoa powder for a yummy variation. Be sure to sieve the cocoa to remove any lumps. Taste and add more powdered sugar if you prefer a sweeter version.
- Deluxe – Stir in a splash of Amaretto or coffee liqueur like Kahlúa, for a grown-up version. Don’t be over-generous. Just a splash or the dip may become too thin.
Storage
Store any leftovers in a covered bowl or sealed container for 2 to 3 days.
Equipment
To achieve a creamy texture, a stand mixer or hand held electric mixer is useful when making this Cannoli Dip Recipe. Alternatively, a blender could also be used. If you don’t have any of the items, that’s fine. Just press the ricotta through a fine mesh sieve to remove excess graininess and create the best texture.
Top tips
- Drain the ricotta to remove most of the excess water, but not so much that it is dry or crumbly.
- Beat the ricotta until creamy before adding any ingredients. This will create a smoother, less grainy texture.
- Take care not to overbeat after adding the sugar and mascarpone, which can cause the dip to become looser.
- Try to zest the orange directly over the bowl, and you’ll see what a difference this makes! The orange oils are captured right there in the ricotta. This is where the magic happens, giving the dip a vibrant, fresh flavor!
- Stir the chocolate in at the end so that it doesn’t break down and discolor the dip. It’s much nicer to dip into whole chocolate chips.
- Chill for an hour before serving. This gives the ingredients time to marry and meld, and for the dip to thicken and set.
FAQ
Yes, the cannoli dip will thicken in the fridge, which is a good thing if you’re worried about it being too thin. However, if it’s too thick after chilling, let it sit out at room temperature to 5 to 10 minutes.
Cannoli dip will be good for 2 to 3 days or maybe a little longer. Be sure to store it in the fridge well covered.
Not really. Cannoli dip could be used as cannoli filling, but it’s not authentic Sicilian cannoli filling. My Cannoli dip recipe includes some rich mascarpone cheese to create a smooth and creamy dessert dip, which cannoli cream or filling doesn’t usually include.
How to eat cannoli dip
Cannoli Dip is eaten just like any savory or sweet dip – with a variety of dippers. My favorite dipper of all time is lemon pizzelle, but strawberries come a close second! Any sweet cookie, broken cannoli shells or waffle cones, fresh fruit, or even fingers of chocolate panettone are delicious!
Related
How to make ricotta cheese
Sweet Ricotta Recipe
Baked Ricotta
Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!
Cannoli Dip
Equipment
- Stand mixer or electric hand mixer
Ingredients
- 1 ½ cup (375 g) full fat ricotta cheese
- ¾ cup (185 g) mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional) See Note 1
- Finely grated zest of 1 small orange (optional) See Note 2
- 3 tablespoons chopped pistachio nuts (optional) See Note 3
- ¼ cup finely chopped dark chocolate or mini chocolate chips
Instructions
- Line a strainer with cheesecloth or paper towels. Spoon in the ricotta and set the strainer over a bowl. Cover with plastic wrap. Refrigerate for 2-4 hours to drain.
- Beat the drained ricotta in a bowl with an electric mixer until smooth and creamy. It’s important at this stage to get the ricotta as smooth as possible.
- Sieve the powdered sugar to remove any lumps. Then mix in powdered sugar, vanilla extract, and ground cinnamon, and beat to combine thoroughly.
- Add the mascarpone, then beat until just combined.
- Grate the orange zest directly into the ricotta mixture. Then add the chopped chocolate or mini chocolate chips, and pistachio nuts (if using) and stir to combine. Taste and sweeten with more sieved powdered sugar if desired.
- Transfer the mixture to another bowl. Cover and refrigerate until firm before using. The filling can be prepared up to 24 hours in advance.
Notes
- Firstly, you can add a little pinch of cinnamon, which is traditional in some areas.
- Finely grated orange zest gives the fresh, fragrant taste of candied orange, which often decorates cannoli.
- Pistachio nuts are also a typical garnish. If using, toast pistachio nuts in the oven for 5-10 minutes to bring out the nuttiness.
- Plan ahead to ensure you have time to drain the ricotta. This is an important step to creating a creamy dip.
- Beat the ricotta very well on its own until smooth and creamy before adding anything else. This helps avoid a grainy texture. If you don’t have an electric mixer, the ricotta can be passed through a sieve.
- Don’t overmix once the sugar and mascarpone are added, or the dip can become too soft.
- Zest the orange straight into the bowl. The oils release as you zest, adding a lovely burst of fresh flavour right into the ricotta.
- Refrigerate for about an hour before serving. This allows everything to come together and gives the dip a thicker, creamier consistency.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Made the Cannoli Dip and it was hit everyone liked it. Ended up severing it with Biscoff biscuits cut in half.
Yum! Joanne, Biscoff biscuits would be delicious with this!