Cannoli Dip
This Cannoli Dip recipe delivers all the flavor of a classic cannoli without the fuss of frying or filling. Made with a mixture of ricotta and mascarpone, this perfectly sweetened, lusciously creamy dessert dip comes together in less than 10 minutes and serves a crowd. Serve it with your favorite dippers and watch it disappear.
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The BEST Cannoli Dip:
Not too long ago, I set out to create something that would give me the same vibes and flavors of a classic cannoli without requiring me to fry up cannoli shells and to fill them.
Let’s be real: I do not fry in my kitchen, and I am at my best when I am not armed with a pastry bag.
It took a few iterations to get right, but this from-scratch Cannoli Dip is delightfully simple, satisfyingly creamy and utterly decadent.
If you love sweet dips, you’re going to want to save this one.
Why I love this recipe:
Y’all should know by now that I adore distilling complicated-feeling desserts into more manageable recipes. I love transforming these daunting desserts into dips… which means less fuss but all of the flavor and vibes of something I know and love.
This sweet cannoli dip recipe tastes like the filling of a luscious cannolo. (But please note that it is NOT traditional cannoli filling.) And then you serve it with broken cannoli shells, pizzelle cookies or broken up waffle cones or bowls to get that same crunch, and we are on to something special.
Since diving into all kinds of cheesecake dips this past year, I have wondered if I could do the same thing with cannoli. It turns out that you can… and the end result is spectacular.
The combination of fluffy ricotta with luscious mascarpone is an absolute winner. And it took a couple iterations of this recipe for me to get the balance right.
While my entire family loved when I used more mascarpone than ricotta, that dip was extremely rich. (Too rich, if I’m being honest.) I wanted something that felt and tasted airier, which is why I tinkered with the quantities and wound up with where this recipe is now.
This dessert dip tastes and feels special, but it could not be easier to make. The main thing to remember is to let the cheeses come to room temperature before mixing because they will be easier to mix.
Serve this dip as a celebration or serve it just because you have a cannoli craving. There’s no judgment here… and I hope you love it as much as I do.
More dessert dips and no bake treats to try: Cheesecake Dip | S’mores Dip | Dulce de Leche Dip
What you need to make this recipe:
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- Large mixing bowl
- Hand mixer, stand mixer and/or rubber spatula
- Measuring cups and spoons and/or a kitchen scale
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this recipe:
- Ricotta cheese — use the whole milk ricotta cheese, please and thank you. The texture and flavor are significantly better. This makes up the majority of your dip so you really don’t want to skimp.
- Mascarpone cheese — this adds the creaminess to the cheese. Please do not replace it with something else. Since mascarponehas really high fat content, you don’t need as much of it as you do the ricotta. However we still do need it for the flavor and the texture and the beautiful creaminess.
- Powdered sugar — this gives our dip a little sweetness. Measure it correctly so that it’s not too sweet.
- Pure vanilla extract — use the best you can afford. This helps all the ingredients really come together and sing.
- Kosher salt — I use medium grain kosher salt in all my baked goods. (Diamond Crystal is my favorite brand.) You can use a similarly sized sea salt.
- Garnishes — this is a classic cannoli dip, meaning we do not have additional ingredients stirred into it. Instead, I use the traditional fillings of miniature chocolate chips and pistachio as garnishes. If you like to have these swirled into your dip a mix-ins, you can add them, but for me, having these as the garnish was enough and a lovely pop of those flavors.
How to make homemade Cannoli Dip
This is super simple to make, and it comes together in a single bowl. Be sure to set the mascarpone and ricotta out about 30 minutes before you plan to mix this because they will whip up more nicely if they’re room temperature.
Measure out the cheeses. Measure the softened mascarpone and ricotta into a large bowl. Blend until smooth and creamy using a hand mixer, about 1 minute.
Pro tip!
I like to add the ingredients in increments, as explained here, because that way we can use a hand mixer or a stand mixer to really cream them together and avoid any lumps or bumps.
Sweeten it up. Sprinkle in the powdered sugar — be sure to run it through a fine mesh strainer if it’s lumpy — and pour in the vanilla extract. Mix until smooth.
Spoon it into a serving bowl. Garnish with miniature chocolate chips and chopped pistachios, if desired.
Serve! I like to place a serving bowl in the center of a platter and surround it with the various dippers.
Cannoli shell pieces (or waffle cone or bowl pieces), fruits, pretzels, Graham crackers, cookies and more are all great.
how to store:
Store in an airtight container in the refrigerator for up to a week.
Erin’s Easy Entertaining Tips
If you’re looking for a low maintenance but easy win dessert for any occasion, this is a great option.
Here is what I would do if I were making it for a crowd:
- Double the recipe. The math is simple, and this way, you’ll have more for everyone to enjoy. (Or more for you after everyone leaves.)
- Make it early. Since it keeps in the fridge for up to a week, you can make it whenever is convenient for you, serve it cold, and enjoy.
- Vary your dippers. Different people like different things. We loved sliced fruit (strawberries and apples for the win!), as well as Graham crackers and some thin vanilla wafter cookies with this. Thin pretzels are great, too. But you can add other cookies, like Oreos or vanilla wafers.
- Make it a platter. Gently scoop the dip into a bowl, and place it in the middle of a platter or a board, as shown in these photos. Scatter the various foods for dipping around it.
Frequently Asked Questions
Nope, it goes on straight from the container. Since this is a dessert dip and not encased in a shell, we don’t have to worry about that getting soggy and do not need to do the whole song and dance involving a cheesecloth.
We use a combination of the two. I do not recommend using all ricotta or all mascarpone instead because it will change the texture, richness and flavor of the dip.
I stirred mine vigorously by hand, but you can certainly mix it together with a hand mixer if you prefer. I do not recommend putting this in a blender or a food processor because you could overprocess it, and the texture will be runnier than desired.
For me, this was the perfect balance between just sweet enough and just decadent enough. However, if you are concerned about that, start with half of the powdered sugar and give it a taste. Add more if you think it needs more sweetness.
Since we use them as a garnish, you can leave them out.
For my photos, you’ll notice that I used both mini chocolate chips and chopped pistachios. Use whatever makes you happy and whatever feels good but these two are traditional toppings for cannoli.
We used waffle cones and shells broken into bite-size pieces. You can find cannoli shells at certain grocery stores. You could also serve them with graham crackers, fruit, etc.
You might be able to find them in your local grocery store. (I could not find any at mine in Austin.) You can order cannoli chips or shells online, too.
Yes! Mix this up a day or two before you plan to share it. Let it chill in the refrigerator and serve cold.
About a week, though I doubt it will last that long in your house if you love cannoli.
No. This is a dairy-heavy dip, and I do not have any recommendations about how to make it dairy-free or vegan.
No. This recipe does not call for cream cheese, and I do not recommend making the substitution at this time.
Quick tips and tricks to make easy Cannoli Dip
- There’s no need to drain the ricotta. Since this is a dip and we’re not adding it to an actual cannoli shell, you don’t have to worry about any excess liquid.
- Concerned about the sweetness? Start with half the powdered sugar, fold it in and give it a taste and add more if you need it. To me the recipe is well balanced, but I encourage you to taste as you go and adjust to your preferences.
- Don’t skip the mascarpone. This is what makes the dip feel luxurious and creamy rather than just a bowl of sweetened ricotta. The combination here is the whole point without it feeling excessive.
- Get creative with the toppings. Chocolate chips are a classic. So are chopped pistachios. Think outside the box! Crushed graham crackers or a drizzle of honey would be delicious.
- Have fun with the dippers, too. There are so many things you can dip. Waffle cone pieces, pretzel sticks, cookies, fruit and more. Choose your favorites and go with it!
When to share…
- GIRLS’ NIGHT: Sweet treats can never go wrong. Set out a bowl, and let your people dig in.
- POTLUCKS: It’s easy to transport, easy to serve, and guaranteed to be something that people talk about. Bring the dippers separately and assemble a platter whenever you arrive.
- GAME DAY: Sweet and shareable, this recipe is a nice contrast to the savory options at any game day gathering.
Here’s how you can make this dip in your own kitchen…
Cannoli Dip
EQUIPMENT
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Ingredients
- 8 oz. ricotta cheese softened
- 4 oz. mascarpone cheese softened
- ½ cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 1 large pinch salt
- Mini chocolate chips for garnish
- Chopped pistachios for garnish
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We’ll email a link directly to you so you can come back to it later! Plus, you’ll receive new recipes delivered to your inbox each week.
Instructions
- Measure out the softened 8 oz. ricotta cheese and 4 oz. mascarpone cheese in a large bowl.
- Mix the ingredients together using a hand mixer, bending until smooth and creamy, about 1 minute. (This step will be easier if they both are at room temperature.)
- Sprinkle in ½ cup powdered sugar — be sure to run it through a fine mesh strainer if it’s lumpy — and pour in the 1 ½ teaspoons pure vanilla extract. Add 1 large pinch salt. Mix with the hand mixer until smooth.
- Transfer to a serving vessel. Garnish with Mini chocolate chips and Chopped pistachios, if desired.
- Serve with cannoli shell pieces, your favorite fruits, pretzels, Graham crackers, cookies or more.
Nutrition
About the Author:
Erin Parker is the recipe developer, food photographer and founder of The Speckled Palate, where she shares recipes, many Southern and Louisiana-inspired, and easy, low-key entertaining ideas since 2011. Whether you’re searching for a weeknight dinner or a party menu, Erin’s recipes are made for sharing with the people you love. Learn more about Erin and learn more about TSP.
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