If you enjoy this Cannoli Dip, try my Caramel Apple Cheesecake Dip or my Biscoff Mousse for another crowd-pleasing dip option made for fresh fruit and cookies.
I’ve been making this cannoli-style dip for years and finally decided it needed a permanent place in my recipe collection. It’s simple, quick, and reliably popular at parties and potlucks. You can make it ahead of time, chill it, and serve it just before guests arrive. The texture is rich and creamy, and it’s addictive with broken waffle cones, mini chocolate chip cookies, biscotti, or fresh berries. This recipe is perfect when you want an impressive dessert without a lot of fuss.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below.)
- Whole-milk ricotta: Use whole-milk ricotta for the creamiest, richest texture. Part-skim versions can work, but the dip will be less decadent.
- Mascarpone: Mascarpone is an Italian cream cheese-like dairy that’s less tangy and more velvety than standard cream cheese. It gives the dip a smooth, luxurious mouthfeel.
- Powdered sugar: Powdered (confectioners’) sugar dissolves easily and keeps the dip silky. Start with the lower amount and add more to taste.
- Vanilla: Pure vanilla extract or vanilla bean paste both add great flavor—use whichever you have on hand.
- Mini chocolate chips: Mini chips distribute evenly throughout the dip and make it easier to scoop compared with full-size chips.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below.)
Add and mix
Add the ricotta, mascarpone, powdered sugar, and vanilla to a stand mixer or a large bowl. Beat on medium-high speed for about 4–5 minutes until the mixture becomes thick, fluffy, and completely smooth. Scrape the bowl as needed so everything blends evenly.
Fold in the chips
Using a spatula, gently fold in the mini chocolate chips so they’re evenly distributed without deflating the dip. Once mixed, chill the dip for at least 30 minutes to allow it to firm up slightly and for the flavors to meld.
Serve
Transfer the dip to a serving bowl, top with extra mini chips if you like, and serve with broken waffle cones, cannoli shells, cookies, biscotti, or fresh fruit. This dip is an easy party favorite and pairs well with a variety of dippers.
Success Tips
- Use high-quality dairy: With so few ingredients, the quality of the ricotta and mascarpone makes a big difference. Choose full-fat ricotta and a good mascarpone for the best texture and flavor.
- Drain the ricotta if needed: If your ricotta seems watery, let it drain in a cheesecloth-lined sieve in the refrigerator for an hour or longer. Removing excess moisture prevents a runny dip.
- Sweetness level: Powdered sugar dissolves into the dairy better than granulated sugar. Start with 1 1/2 cups and add up to 2 cups depending on how sweet you prefer the dip.
- Whip until fluffy: Mix for up to 5 minutes so the mascarpone and ricotta become light and airy. This gives the dip a pleasant, scoopable consistency.
- Chill before serving: Chilling for at least 30 minutes helps the dip set and improves the texture, making it easier to serve at gatherings.
Storage
- Store the dip covered in the refrigerator for 3–5 days. Stir well before serving. If you need to freeze, note that texture can change, so refrigeration is preferred for best results.
More recipes to love
Caramel Apple Cheesecake Dip
No Bake Berry Cheesecake Bars
Pumpkin Mousse Recipe
Cranberry Bliss Bars
Before You Begin! If you make this, please leave a review and rating to let us know how it turned out. Your feedback helps keep recipes like this available.
Cannoli Dip
Ingredients
- 2 cups whole-milk ricotta, drained (a 15–16 oz container works)
- 8 oz. mascarpone cheese
- 1 1/2 – 2 cups powdered sugar, to taste
- 1 tsp. vanilla extract
- 1/2 cup mini chocolate chips, plus more for garnish
- For serving: broken waffle cones, broken cannoli shells, pizzelle cookies, biscotti, chocolate chip cookies, strawberries, or other fruit
Last step! If you make this, please leave a review and rating so we know how it turned out for you.
Instructions
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Be sure to drain and discard any excess liquid from the ricotta to ensure a creamy, non-runny dip.
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Add the drained ricotta, mascarpone, powdered sugar, and vanilla to a stand mixer or a large bowl. Beat on medium-high speed for 4–5 minutes until the mixture is thick, smooth, and fluffy.
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Fold in 1/2 cup of mini chocolate chips with a rubber spatula, taking care not to deflate the dip.
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Pour the dip into a serving bowl and top with additional mini chocolate chips if desired. Chill for at least 30 minutes, up to 2 days, before serving.
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Serve with your favorite dippers and enjoy.
Notes
- Storage: Store in the refrigerator for 3–5 days. Stir before serving.
- Variations: Add chopped pistachios, almonds, or hazelnuts; a little orange zest; a pinch of cinnamon or nutmeg; or 1–2 tablespoons cocoa powder for a chocolate twist. A small pinch of espresso powder will give a subtle coffee note.
Nutrition Information
Serving: 1 serving — Calories: 121 kcal; Carbohydrates: 16 g; Protein: 5 g; Fat: 12 g; Saturated Fat: 7 g; Sugar: 15 g. Nutritional values are estimates and may vary.
Nutritional information is provided as an estimate only. Ingredients and portion sizes can vary and may affect the final values.
📸 Photography by Marie-Catherine Dubé