Made with classic cannoli filling ingredients, this cannoli dip is a simple way to enjoy the classic Italian dessert! Serve it with broken cannoli shells, strawberries, or your favorite cookies. Recipe includes a how-to video!
Creamy Cannoli Dip
Cannoli dip is perfect for when you have a cannoli craving, but don’t feel like putting in much effort. It’s simpler than making your own cannoli from scratch (shells and all) and has a creamy, perfectly fluffy (lighter than traditional cannoli filling) texture.
Similar to my recent cannoli cake recipe, this is yet another way to enjoy cannoli without any frying or filling required!
4 Things to Know About This Recipe
- Uses ricotta and mascarpone for the best flavor. Whether or not mascarpone “belongs” in cannoli is a point of contention, but it’s definitely my preference to include it!
- You must strain the ricotta so the dip isn’t watery. This takes time (annoying, I know), but it is crucial for the proper texture. A minimum of 4 hours is recommended, but overnight would be even better.
- The flavor develops as it sits, so prepare it in advance if you can.
- You can be creative with the add-ins! You can swap out the chocolate chips for chopped pistachios (or use a mixture of the two). A dusting of powdered sugar on top is pretty and gives it that cannoli look!
Ingredients
My cannoli dip is very similar to a cannoli filling, so if you’ve made that before, you’ll recognize most of these ingredients.
- Ricotta. Stick with whole milk ricotta cheese here. Unfortunately we can’t use it straight from the container, as it contains so much water this way. We’ll strain it first; instructions on how to do this are below.
- Mascarpone. I may not use this in my cannoli recipe, but I do use it in my cannoli cake and tiramisu. I think it adds the perfect flavor and texture and makes the dip perfectly, well, dip-able. Make sure you don’t let the mascarpone get too warm or over-mix it, or your dip could end up breaking. I set mine out just 20 minutes before I need to use it.
- Cinnamon. You could always leave this out, but I think it really sells the flavor and adds a subtle depth.
- Heavy cream. Whipping cream or double cream will also work. Make sure yours is nice and cold so it can easily whip to stiff peaks.
- Mix-ins. I like to stir in mini chocolate chips, but you could use chopped pistachios or candied fruit.
SAM’S TIP: Orange zest is a welcome addition to this cannoli dip! It adds a subtle citrus flavor, just like in my brioche French toast.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cannoli Dip
- Strain the ricotta: Line a fine mesh strainer with two layers of cheesecloth, then add your ricotta. Wrap the ricotta in the cheesecloth, then place something heavy on top (I do a large can of whole tomatoes!) to squeeze out the liquid. Let this sit in the fridge for at least 4 hours to drain before proceeding.
- Remove the ricotta from the cheesecloth (after it’s drained, of course) and place in a large bowl with the mascarpone cheese. Stir until combined, then gently stir in the powdered sugar, vanilla, cinnamon, and salt.
- Whip the cream and additional powdered sugar to stiff peaks in a separate bowl. It should be thick, fluffy, and voluminous and look like cool whip when it’s ready.
- Fold the whipped cream into the ricotta mixture, then stir in the chocolate chips. Do this by hand with a spatula to avoid over-mixing. Cover and refrigerate for at least 30 minutes before serving (helps the flavor!), then enjoy!
SAM’S TIP: Don’t let the mascarpone soften too much or over-mix it. If you do, it may become grainy and cause the dip to separate.
Frequently Asked Questions
Crème fraîche, sour cream, or more ricotta would be better substitutes, though I have only tried this dip as written (so I can’t guarantee results!). Softened cream cheese could probably work too, but again, I haven’t tried this to be sure.
This dip pairs well with a variety of dippers, but broken pizzelle pieces and homemade vanilla wafers (or even the store-bought variety) are probably my favorite. Cannoli shell pieces, mini chocolate chip cookies, graham crackers, strawberries, or even biscotti would work too!
Cutting or skipping the ricotta straining time, letting the mascarpone soften to much, over-mixing the mascarpone, or not whipping the cream to stiff peaks can all lead to a runny texture.
For individual portions, this cannoli dip would be so cute served in espresso cups!
Enjoy!
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Cannoli Dip
Ingredients
- 8 oz (226 g) whole milk ricotta cheese
- 8 oz (226 g) mascarpone cheese softened at room temperature for just 15 minutes
- 2 ⅓ cups (290 g) powdered sugar divided
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 1 cup (236 ml) heavy cream cold
- ½ cup (90 g) mini chocolate chips plus additional for topping, if desired
- Preferred dippers we like pizzelle pieces, broken cannoli shells, vanilla wafers, graham crackers, etc.
Recommended Equipment
Instructions
- Strain the ricotta: Place a large fine mesh strainer over a mixing bowl (make sure it isn’t touching the bottom of the bowl) and line the strainer with two layers of cheesecloth. Place the ricotta inside, then wrap the cheesecloth around the ricotta. Place something heavy on top of the cheesecloth/ricotta (I use large canned goods) and press firmly to help squeeze out the liquid. Place in the refrigerator and allow to sit for at least 4 hours or overnight.8 oz (226 g) whole milk ricotta cheese
- Once ricotta has been strained, remove from the cheesecloth (discard the excess liquid) and place in a large mixing bowl with the slightly softened mascarpone cheese. Use a spatula or an electric mixer on low-speed to stir until just combined.8 oz (226 g) mascarpone cheese
- Add about 2 cups (250g) of the powdered sugar, vanilla extract, cinnamon, and salt and gently stir until just-combined.2 ⅓ cups (290 g) powdered sugar, 1 ½ teaspoons vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon table salt
- In a separate mixing bowl, combine cold heavy cream and remaining (⅓ cup/41g) powdered sugar. Use an electric mixer to beat until mixture is thick and fluffy and you’ve reached stiff peaks (mixture will have Cool whip consistency).1 cup (236 ml) heavy cream
- Add whipped cream mixture to the ricotta mixture and use a spatula to gently fold together until completely combined.
- Carefully fold in chocolate chips.½ cup (90 g) mini chocolate chips
- Serve immediately or cover and refrigerate for 30-60 minutes before serving with your favorite dippers.Preferred dippers
Notes
Storing
Store in an airtight container in the refrigerator for up to 3 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Andie Paysinger
I had an excellent result with this recipe. Also I have a “hint” for “draining” the ricotta, which I have used for many years. Iwrap and secure the ricotta in a cheesecloth (the “butter muslin type, not the gause type) secure the closure, place it in a “salad spinner” and express the excess liquid this way. It takes only a few minutes and the degree of dryness can be checked and additional spins can express more liquid.
Sam
I’m glad you enjoyed it, Andie! I will have to try the salad spinner trick! Sounds like it could save a bit of time. Thanks for the tip! 🙂
Alexis
Just made this for a Father’s Day get together and it was delicious! People found it and kept eating it before dinner so I had to hide it. We had 9 people eat it and there was plenty leftover even though everyone ate their fill and then some. Great recipe that’s quick and easy to make.
Emily @ Sugar Spun Run
Sounds like it was a hit, Alexis! Thanks for commenting 🥰