Just a handful of ingredients and you can enjoy a big bowl of Creamy Cannoli Dip. This cannoli dip is perfect with graham crackers, cookies or crushed up ice cream cones. Bring it to parties and watch it disappear!
I’m a firm believer in always finishing off a good meal with a delicious dessert. Homemade is always better, but store-bought will also do in a pinch. You know what’s really involved? Making your own cannoli filling and shells from scratch. This recipe is the best of both worlds. You can use a store bought dipping item and pile drive it straight into your delicious and fabulous homemade cannoli dip.
For a good chunk of my life, I “didn’t like” cannolis because I had this irrational fear of desserts that contained any kind of cheese in them. Ricotta based desserts and cream cheese based desserts included. You can imagine my shock when I tasted cream cheese frosting on a red velvet cake and wasn’t disgusted by it. Or when I realized how DAMN TASTY cheesecake was. My first bite into a cannoli was one of amazement and wonder, and just a little bit of regret for being so terribly childish and avoiding it because of its “cheese” heritage.
Kids are weird. I missed out on so many foods because I thought I just wouldn’t like them. Like yogurt, spinach and vegetables in general. It’s funny how we come around once we’ve tasted a well-prepared ingredient. I’m much more adventurous now and will usually try a bite of new things unless I know for sure that I do not like it. Recently I tried kimchi (on spicy kimchi cheese fries) from a food truck and wasn’t repulsed by it, but I didn’t really love it either. At least I know now!
What I do know is how delicious this cannoli dip is. It’s a lot easier than making your own cannoli shells and filling and then combining the two at just the perfect time so the shells don’t get sad and soggy. Even if you choose to buy pre-made cannoli shells, this is even easier because you don’t have to fuss with your piping bag.
You can serve this dip alongside all sorts of dippers - we love cinnamon graham crackers for a “traditional” tasting cannoli and broken up waffle cone pieces. We have also dipped with vanilla wafer cookies, pretzels, strawberries...you get my drift. If it seems like it’ll taste good with cannoli dip, chances are it’ll be good with cannoli dip. Dip ALL THE THINGS and then let me know which was your favorite!
What would you use to dip into this creamy and dreamy cannoli dip?
- 2 cups ricotta cheese, whole milk
- 8 ounces cream cheese
- 1 ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
- Combine ricotta cheese and cream cheese in a food processor for ultra creamy cannoli dip. Pulse the processor until the cheeses come together.
- After cheese mixture has been blended together, add vanilla and powdered sugar. Continue to pulse the processor until all ingredients are blended together.
- Remove lid from food processor, scoop cannoli mixture into a bowl.
- Fold in mini chocolate chips with a spoon or rubber spatula.
- Sprinkle additional mini chocolate chips on top of cannoli dip if desired.
- Serve with your favorite dippers. We love broken up waffle cones, graham crackers or wafer cookies.
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 144Unsaturated Fat: 0g