Description
This Cannoli Dip is creamy, sweet, and absolutely irresistible — like the inside of a classic Italian cannoli, but in dip form! With ricotta, cream cheese, and mini chocolate chips, it’s the perfect no-bake dessert for parties, holidays, or just because.
Ingredients
Units
Scale
- 8 ounces full-fat cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese (whole milk or part-skim)
- 1 cup powdered sugar
- 1 cup mini chocolate chips, divided
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the vanilla extract and ricotta cheese, then continue beating until fully combined and fluffy.
- Gradually mix in the powdered sugar until smooth and well incorporated.
- Fold in 3/4 cup of the mini chocolate chips, reserving the rest for topping.
- Transfer the dip to a serving bowl and sprinkle the remaining chocolate chips over the top.
- Chill for at least 30 minutes before serving for the best texture.
Notes
- Serve with broken waffle cones, cannoli shells, graham crackers, or fresh fruit for dipping.
- Make ahead and store in the refrigerator for up to 3 days — just give it a quick stir before serving.
- For an extra touch, add a sprinkle of cinnamon or orange zest to the dip.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 240
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg