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The best, incredibly easy-to-make cannoli dip. All the flavor of classic Italian cannoli with a lot less work! Made in ten minutes with six ingredients, it’s perfect for parties and always a crowd-pleaser.
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Made with classic cannoli filling ingredients, this cannoli dip is an easier way to enjoy this Italian dessert. It has a creamy and fluffy texture and is a perfect make-ahead no-bake dessert. Serve it at birthday parties, potlucks or for a super simple crowd-pleasing after-dinner dessert.
What is Cannoli Dip?
Cannoli dip is made with authentic cannoli filling ingredients with the addition of mascarpone to give it a thick and creamy texture. It’s sweet with a fluffy texture thanks to the addition of whipped cream- and highly addicting!
Super simple to make with about ten minutes of hands-on time, it will become your go-to for an easy homemade dessert!
Six Ingredients Needed
- Whipping cream: Heavy cream or double cream will also work, ideally we want a minimum of 35% fat in the cream. Make sure it is nice and cold so it can easily whip to stiff peaks.
- Powdered sugar: Used to sweeten this Italian-inspired dessert.
- Mascarpone: Mascarpone is a soft Italian cheese usually located with the specialty cheeses in a round 8-ounce tub. It’s like an Italian cream cheese. The mascarpone brings the traditional Italian flavor.
- Vanilla: adds flavor and depth to this recipe.
- Ricotta: Please use a fresh container of whole milk ricotta cheese! If there is excess liquid on top, just drain it off before using it.
- Chocolate Chips: Mini chocolate chips are preferred for this homemade recipe as regular size are too chunky for this light and creamy dip. If you only have regular-size chocolate chips, chop them up a little before adding them.
How To Make This Easy Cannoli Dip
Step 1: Using a stand mixer with the whisk attachment or with a hand-held mixer, whip the heavy cream until stiff peaks form. Move to a separate bowl.
Then cover and chill for at least 30 minutes before serving. Garnish with additional mini chocolate chips and a dusting of confectioners’ sugar. Chopped pistachios also make a great garnish.
Tips for Success
- Make sure to use whole milk ricotta. In order for this dip to get whipped and creamy, you need that fat from the whole milk.
- While you could whip this together by hand (it will be a workout!), it’s best to use a stand mixer or handheld mixer to get the best light and fluffy texture.
- Mascarpone cheese adds a richness and authentic Italian flavor and is recommended for the best-tasting cannoli dip. If you must substitute with cream cheese, you can, but know it may have more of a cream cheese dip flavor versus what you expect in a delicate cannoli filling.
- Garnish with additional mini chocolate chips or chopped pistachios and a dusting of powdered sugar just before serving.
What to serve with Cannoli Dip
The options are endless and you can be as creative as you like! Cookies and sweet crackers are classic for dessert dips. Or for the sweet and salty combination, go with pretzels or potato chips. There are no wrong answers here.
FAQ
Yes! The cannoli dip needs to chill at least 30 minutes before serving, so it’s a perfect make-ahead dessert! You can also make the dip up to 2 days before. I would wait to garnish the top until you are ready to serve it.
Any leftover cannoli dip can be stored covered in the refrigerator for 3 – 4 days.
More No-Bake Recipes
Cannoli Dip
An easy, 10-minute cannoli dip with six ingredients. All the classic flavor, less work—perfect for parties and a guaranteed crowd-pleaser!
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Using a stand mixer with the whisk attachment or with a hand-held mixer, whip the heavy cream until stiff peaks form. Move to a separate bowl.
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Drain any excess liquid from the ricotta cheese.
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Add the mascarpone, powdered sugar and vanilla to the bowl you used for the whipped cream (no need to wash it). If using a stand mixer, switch to the paddle attachment. Beat on medium until smooth, about 1- 2 minutes. Scrape up and down the bowl.
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Add the ricotta cheese to the bowl and beat on low until well combined, about 1 minute.
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With a spatula, fold in ½ of the whipped cream to the mascarpone ricotta mixture until combined. Add the remaining whipped cream and mini chocolate chips and fold them in, being careful to not deflate the whipped cream.
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Cover and chill at least 30 minutes before serving. Garnish with additional mini chocolate chips and a dusting of confectioners’ sugar. Chopped pistachios also make a great garnish.
Serve with broken cannoli shells, broken waffle cones, biscotti, vanilla wafers, graham crackers, pretzels, fruit etc.
Can be made up to one day in advance. Store covered in the refrigerator. Any leftover cannoli dip can be stored covered in the refrigerator for 3 – 4 days.
Serving: 14g, Calories: 116kcal, Carbohydrates: 7g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 30mg, Sodium: 23mg, Potassium: 24mg, Sugar: 0.3g, Vitamin A: 375IU, Vitamin C: 0.04mg, Calcium: 57mg, Iron: 0.1mg
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