Description
This sweet dessert appetizer transforms traditional pastry filling into a shareable dip. Classic Sicilian bakeries fill fried pastry shells with sweetened cheese mixtures. This recipe takes that exact velvety center and places it in a serving bowl. Smooth cheeses mix with powdered sugar, vanilla, and spices. Mini chocolate morsels add delightful texture to every bite.
Ingredients
Scale
For the Dip
- 1½ cups whole-milk ricotta cheese
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ cup mini chocolate chips
- 2 tbsp finely chopped pistachios, optional
- 1 tbsp orange zest, optional
For Serving
- 8–10 broken cannoli shells or waffle cookies
- Fresh strawberries or banana slices, optional
- Extra mini chocolate chips and pistachios for garnish
Instructions
- Drain the ricotta:
Place the ricotta in a fine-mesh strainer lined with cheesecloth or paper towel. Let it drain for at least 30 minutes to remove excess moisture. - Make the creamy base:
In a mixing bowl, beat the ricotta and mascarpone until smooth and creamy. - Add sweetness and flavor:
Mix in the powdered sugar, vanilla extract, and cinnamon until well combined. - Add the chocolate:
Fold in the mini chocolate chips, pistachios, and orange zest if using. - Chill:
Cover and refrigerate for 30–60 minutes so the flavors can blend and the dip becomes thicker. - Serve:
Transfer to a serving bowl and garnish with extra chocolate chips and pistachios. Serve with broken cannoli shells, waffle cookies, or fresh fruit for dipping.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: ½ cup
- Calories: 290 kcal
Keywords: cannoli dessert dip, sweet ricotta cannoli dip, homemade cannoli dip with chocolate chips, Italian cannoli cream dip