Cannoli Dip is a quick and easy way to enjoy the flavors of a classic Italian dessert, but with far less work. Simply whip up a creamy filling of ricotta and cinnamon, sprinkle in some chocolate chips, and serve with an assortment of crisp cookies.
In my last post, I mentioned that I didn't have much exposure to Jewish foods prior to moving to New Jersey. The same holds true for many Italian desserts. Sure, every Italian restaurant in my home state of California served tiramisu. A handful even served spumoni. But Italian pastries such as cannoli, amaretti, and pizzella were not as easily found.
Luckily for me -- and my sweet tooth! -- there are now several Italian bakeries within walking distance of our apartment. But if I ever have a craving for cannoli, this dip is a great do-it-yourself option. The filling tastes quite similar to a classic cannoli, but the consistency is thinner so that the texture more closely resembles a dip. Rather than creating cannoli shells (which involves rolling and frying pastry dough), I opted to serve this dip with graham crackers and waffle cone pieces. Cinnamon-sugar pita chips would work well, too. The dip can be refrigerated for several days in a tightly sealed container, so this recipe is a great make-ahead option!
Cook Time: N/A
Total Time: 1 hour 15 minutes
- 1 1/2 cups part-skim ricotta
- 1/4 cup (2 ounces) Neufchatel cream cheese, at room temperature.
- 1/2 cup Greek yogurt
- 3/4 cup powdered sugar
- 1/2 tsp. cinnamon
- 1/2 cup miniature chocolate chips
- Graham crackers, broken up waffle cones, and/or pita chips for serving
- In a food processor, pulse ricotta until smooth. Set aside.
- In the bowl of a stand mixer, beat cream cheese until light and fluffy. Add in ricotta and Greek yogurt, and mix until smooth. Sift in powdered sugar and cinnamon until fully incorporated. With a wooden spoon, stir in miniature chocolate chips.
- Refrigerate for 30-60 minutes, or until the dip has thickened. Serve with your choice of graham crackers, broken up waffle cones, and/or pita chips. Enjoy!
Thanks for reading, friends!