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.
I found these wafer cookies at Whole Foods and I’m sure there are similar cookies at other local grocery stores. If you can’t find wafers, you can always serve this cannoli dip with graham crackers or vanilla wafers!
What occasion would you serve this easy cannoli dip for? I would serve it at a birthday party, a holiday party or movie night with friends. It’s so quick and easy to make, the possibilities are endless!
I’ve had friends make this dip just to have in their fridge for when their sweet tooth starts calling. A couple dips with a wafer cookie will easily put any craving at bay.
In the dip I used mini chocolate chips, just like the kind many Italian bakeries dip the ends of cannolis in. The mini chocolate chips add a little crunch and some bittersweetness to the mascarpone-based filling.
When it comes to dipping, I found that finding cannoli shells is difficult, so I broke up waffle cones instead! It was an easy and affordable solution. Another option is graham crackers too!
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 parties, small or large. Just take a wafer cookie, dip and enjoy!
Tools to make cannoli dip:
Easy Cannoli Dip
- 2 cups (425 g) ricotta cheese, drained (one 15 ounce container)
- 1 cup (226 g) mascarpone cheese (one 8 ounce package)
- 1 1/2 cups (185 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup (165 g) miniature semisweet chocolate chips
- Pizzelle cookies or waffle cones for serving
In a medium bowl using a hand mixer, beat ricotta cheese and mascarpone together until smooth. Slowly add the confectioners' sugar and vanilla. Continue to mix until the sugar is completely incorporated. With a rubber spatula or large spoon, fold the mini chocolate chips into the cheese mixture.
Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days. Serve with pizzelle cookies or waffle cones broken into chip-size pieces to scoop cannoli dip and enjoy!
- Make sure you drain ricotta cheese before making.
- Cream cheese may be substituted for mascarpone.
Inspired by allrecipes.
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