Cannoli dip and chips makes an easy dessert for any party or gathering. The dip itself comes together in just a few minutes and 6 ingredients, with a smooth and creamy texture and sweet but tangy flavor. Serve with pizzelle or cannoli shells.
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Cannoli dip and chips is one of my favorite ways to serve my Italian pizzelle cookies. Just break them into smaller pieces and dip into this creamy, sweet, and tangy dip.
Made with mascarpone, ricotta, and chocolate chips, this cannoli dip is simple but tasty. If you don’t have any pizzelle on hand, you can use cannoli shells, graham crackers, or even pretzels for dipping instead.
Ingredients & Substitutions
- Mascarpone cheese – Be sure to use full-fat mascarpone as the low-fat version will not produce the thick, creamy texture desired.
- Ricotta cheese – Be sure to drain it well before using and again use the full-fat kind.
- Confectioners sugar – Sweetens the cannoli dip.
- Vanilla – Adds a light flavor.
- Cornstarch – Thickens the dip.
- Chocolate chips – You can use semi-sweet or dark chocolate chips per your preference.
How to Make Cannoli Dip
Making this cannoli dip recipe takes just a few minutes.
- Begin by draining the ricotta cheese, and squeezing out as much moisture as possible. Then, in a large bowl, cream the mascarpone, ricotta, and vanilla until smooth.
- In a separate bowl, whisk together the confectioner’s sugar and cornstarch. Slowly mix it into the mascarpone mixture until smooth and combined.
- Stir in the chocolate chips.
- Serve or cover and refrigerate until serving.
Why Is My Cannoli Dip Runny?
If the texture of your cannoli dip is runnier than you’d like, your ricotta was likely not drained enough. Try draining it next time with a cheesecloth to remove as much moisture as possible.
Another reason could be using the light version of any of the ingredients, which have a higher water content.
But don’t worry – there’s a simple fix! Just stir in a little more cornstarch to thicken the dip.
What to Dip in Cannoli Dip
The “chips” part of cannoli dip and chips is broken pieces of pizzelle or cannoli shells. You can also serve it with graham crackers, pretzels, or vanilla wafers.
Can This Cannoli Dip Be Used to Fill Cannoli?
Absolutely! This is a multi-purpose recipe and can be used to fill cannoli shells. This easy cannoli dip is much like the filling used to fill Sicilian Cannoli versus the Veneze type that is more custardy.
Store any leftover homemade cannoli dip in the fridge for up to 3 days, either in an airtight container or tightly covered with plastic. The dip may have separated a bit but just give it a good stir to whip it up again. You may want to top afterward with a few extra chocolate chips on top.
Can You Freeze Cannoli Dip?
Yes, you can freeze this cannoli dip recipe for up to 3 months in an airtight container. Thaw overnight in the fridge and give it a good stir before serving.
More Easy Desserts
- Italian Chocolate Pear Cake
- Cake Mix Strawberry Spoon Cake
- Christmas Carrot Pudding
- Baked Chocolate Sicilian Cheesecake
- Strawberry Cheesecake Parfaits
- Spanish Almond Cake With Berries
Easy Homemade Cannoli Dip and Chips
- 10 oz Mascarpone cheese full fat
- 12 oz Ricotta cheese drained well
- 1 ½ cups confectioners sugar
- 1 ½ tsp vanilla
- 1 tbsp cornstarch
- ¾ cup semi sweet or dark chocolate chips
- Drain the ricotta cheese well, squeezing out any extra moisture as best as you can.
- In a large bowl add the mascarpone, ricotta cheese, and vanilla and cream it with a hand mixer until smooth.
- In a small bowl mix together the confectioners sugar and cornstarch.
- Slowly mix the dry ingredients into the cheese mixture until smooth and combined.
- Mix in the chocolate chips.
- Serve cold with broken pizzelle or cannoli shells.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.