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This cannoli dip totally nails those classic Italian dessert vibes, but you don't have to mess with fried pastry or a hot oven. Grab a handful of simple stuff, do barely any work, and you've got a silky dip everyone fights over. At our family get-togethers, the bowl's wiped clean before dinner even starts.
Every time I take this to a party, folks chase me down wanting to know how to make it. The best thing is how you can tweak it—pick different dippers or mix-ins, and it always turns out delicious.
Dreamy Ingredients
- Dippers: grab whatever you love—classic pizzelle cookies, crispy cannoli shells, or juicy strawberries all work and give a nice twist
- Mini chocolate chips: go with these because they're the perfect bite-size for dips and the chocolate melts in your mouth without getting in the way
- Vanilla extract: splash in some real vanilla for a cozy flavor you can't fake—totally worth getting the good stuff
- Powdered sugar: sift it in so everything stays smooth and extra creamy, no clumps allowed
- Mascarpone cheese: brings that rich, silky base—you can swap in cream cheese if that's what you've got, but mascarpone tastes milder and blends smoother
- Ricotta cheese: makes it thick and dreamy—drain it first for the best scoopable dip and stick to whole milk ricotta
Simple How-To
- Finish and Serve:
- As soon as you’re ready, scatter whatever chocolate chips you saved right across the top. Want to go extra? Sprinkle on some powdered sugar—looks awesome. Pile the dip in a cute bowl and surround it with all your dippers.
- Chill for Best Texture:
- Once it’s mixed, cover the bowl with plastic and stick it in the fridge—an hour is perfect, but even fifteen minutes will help if you're rushing. This chill time really thickens things up and makes everything taste even better.
- Add the Chocolate:
- Drop in all but a spoonful or two of your minis. Use a spatula to gently fold them in—don’t rush it, you want to keep this dip fluffy.
- Sweeten and Flavor:
- Add in your powdered sugar and vanilla and start mixing slow to keep clouds of sugar from flying everywhere. Turn it up after the dry parts are gone and keep going until it’s smooth and sweet.
- Make the Cheese Base:
- First up, toss the ricotta and mascarpone in a bowl. Use a hand mixer on medium-high and let it go for a few minutes—just keep mixing until it’s totally smooth. You want zero lumps in there.
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I'm super impressed every time by how fresh whole milk ricotta tastes. If you've never gone there for something sweet, prepare to be wowed by how fluffy and light it turns out. My kids keep sneaking chocolate bits while I’m mixing...but somehow, most of them make it into the dip.
Storing Leftovers
Pop extras in a sealed container and stash them in the fridge—they'll be tasty for up to three days. The dip gets thicker and the flavor really comes through after a day or two. Don't freeze it, though, or you’ll end up with a watery mess. If you’re throwing a party, portion stuff out ahead so serving is a breeze.
Mix & Match Swaps
If you can't find mascarpone, cream cheese will work just fine—just let it warm up before you mix. Like a little citrus bite? Go ahead and grate some lemon or orange over the mix for zip. Love chocolate? Try swapping in dark or white mini chips for a fun surprise.
Fun Ways to Serve
This dip does it all. Set out pizzelles, waffle cone bits, graham crackers, or berries—everybody can choose what they like. I've even seen it surrounded with broken cannoli shell pieces at big events and it totally wows the crowd. Want a festive twist? Hit the top with some cinnamon sugar or diced dried fruit.
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Heart and Story
This treat brings the flavors of Sicilian celebrations right to your kitchen, but skips the hard stuff like making pastry shells. You still get all the sweet, cheesy goodness cannoli are famous for. In lots of Italian American homes—including ours—it’s usually the very first dessert kids get to help with, since it’s basically foolproof.
Frequently Asked Questions
- → What should I dip into this cannoli dip?
Try things like strawberries, pizzelle, broken waffle cones, cookies, graham crackers, or crunchy cannoli chips.
- → How do I make sure the dip isn’t grainy?
Drain your ricotta really well and whip it up with mascarpone using a hand mixer. It'll get nice and smooth that way.
- → Is it OK to prep this in advance?
You sure can! Mix it up and pop it in the fridge for an hour or more. It'll taste good for about three days.
- → Can I use different cheeses?
If you're out of mascarpone, swap for plain cream cheese. The classic taste comes from using both ricotta and mascarpone, though.
- → Can I add other flavors here?
Go for it! Stir in some Nutella for chocolatey vibes, or zest up the dip with a little lemon, orange, or even toss in cinnamon.
- → How do I keep leftovers fresh?
Pop leftovers into a covered dish in the fridge. Enjoy it up to three days later—just skip the freezer to keep it creamy.