Easy Homemade Cannoli Dip and Chips
Cannoli dip and chips makes an easy dessert for any party or gathering. The dip itself comes together in just a few minutes with 6 ingredients, with a smooth and creamy texture and sweet but tangy flavor. Serve with pizzelle or cannoli shells.
Servings: 8 Servings
Calories: 425kcal
Ingredients
- 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
Instructions
- 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.
Notes
Storage and Freezing
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.
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.
*Nutrition information does not include chips.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 34g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 58mg | Potassium: 142mg | Fiber: 1g | Sugar: 28g | Vitamin A: 694IU | Calcium: 148mg | Iron: 1mg