Five-ingredient easy homemade cannoli dip recipe takes 15 minutes to make and can be stored in the fridge up to two days before serving.
Cannoli filling is, in my opinion, like an Italian cheesecake. Two different types of Italian cheese—ricotta and mascarpone—melded together and sweetened with a bit of vanilla and confectioners’ sugar. But instead of serving it on a graham cracker crust (like our American cheesecake), it is served inside a fried shell, or in the case of this cannoli dip, with wafer cookies.
Leave it to Americans to take a lovely Italian dessert and make it into a dip. Don’t get me wrong, I’m not complaining, but you must admit it is very American to do such a thing. Take the filling from a cannoli, spoon it into a bowl and serve with wafer cookies. Sounds like a recipe for deliciousness.
If you think about it, cannoli dip is an easier way to eat the Italian dessert. There’s no chance of the filling falling out the back end or the entire shell crumbling when bitten into. Not to mention you save time by not having to fill each cannoli shell and dipping the ends in mini chocolate chips. Just fold in the chocolate chips (maybe a sprinkle a few on top for presentation) and serve with a plate of wafer cookies.
Maybe when I’m feeling more adventurous I will make my own cannoli shells (or perhaps homemade cannoli chips?) and serve it with the filling. In the meantime, this easy cannoli dip is the perfect treat for large parties. Just take a wafer cookie, dip and enjoy!
Inspired by allrecipes.