Cannoli Dip

I love how this ultra-creamy Cannoli Dip captures all the flavor of a classic cannoli in an easy, no‑bake dessert that’s ready in about 10 minutes. With just five ingredients, it’s my go-to for parties, BBQs, or whenever I want something indulgent without the fuss.

Why You’ll Love This Recipe

I adore how simple this recipe is—just ricotta, mascarpone, powdered sugar, vanilla, and mini chocolate chips. I mix it up in minutes, chill it, and wow everyone with a dessert that tastes elaborate but requires minimal effort. It’s endlessly customizable—seriously, I can add orange zest, nuts, or even whip in cream—and perfect for dips, spoons, or stuffing into shells. Easy to double or halve, too!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ricotta cheese (15 oz, drained)
mascarpone cheese (8 oz — I sometimes swap cream cheese if I’m in a pinch)
powdered sugar (1¼ cups, sifted)
vanilla extract (1½ teaspoons)
mini semi-sweet chocolate chips (¾ cup)

directions

1. I drain the ricotta thoroughly—either with paper towels or a cheesecloth—for a smooth, non-watery dip.

2. I beat ricotta and mascarpone together until silky.

3. I add powdered sugar and vanilla, mixing until smooth.

4. I fold in most of the mini chocolate chips, reserving a bit for garnish.

5. I cover and chill the dip—it’s best after an hour, but I’ve served it in as little as 15 minutes.

6. Just before serving, I top with extra chips and a dusting of powdered sugar, then set out dippers.

Servings and timing

• Servings: about 16 servings

• Prep Time: ~10 minutes

• Chill Time: at least 15 minutes; best after 1 hour

• Total Time: 10 minutes active + chilling

Variations

• For a lighter texture, I gently whip in ½ cup of heavy cream.

• I sometimes add orange zest or a splash of almond extract.

• Chopped pistachios or nuts make a lovely garnish.

• I can replace mascarpone with cream cheese for a tangier taste.

storage/reheating

I store the dip covered in the fridge. It’s best enjoyed within 2 days—after that it may get a bit watery. I don’t recommend freezing it, as the texture won’t recover well.

FAQs

What if I don’t have mascarpone?

I’ve substituted cream cheese many times—it changes the flavor slightly, but the dip is still delicious and creamy.

How do I prevent the dip from being runny?

Draining the ricotta is key. I press it between paper towels or use a cheesecloth-lined sieve until most moisture is gone.

Can I make this ahead of time?

Yes—I prep it a few hours ahead and chill until serving. It’s also great for potlucks and holiday gatherings.

What can I use for dipping?

I love serving it with graham crackers, Nilla wafers, chocolaty cookies, strawberries, pizzelle cookies, waffle cone pieces—even broken cannoli shells.

Can I make a lighter version?

To lighten it up, I whip in some heavy cream for extra fluff and airiness.

Conclusion

This Cannoli Dip has become a staple in my recipe collection—it’s easy, crowd-pleasing, and flexible. I adore how quickly it comes together, how delicious it tastes, and how everyone always asks me for the recipe. Whether I’m whipping it up for a casual snack or a festive gathering, it always hits the spot. Hope it becomes a favorite in your kitchen, too!