Looking for some “sweet” ideas for Valentine’s Day? Then look no further than this creamy and delicious Cannoli Dip. It’s everything you love about a good cannoli blended in one tasty dip.
The best part of a cannoli is the filling isn’t it? Made simply with ricotta cheese, sugar, vanilla and chocolate chips it’s so simple yet so good. I’ve had my fair share of cannolis throughout the years and have tried everything from pumpkin filled to strawberry filled cannolis but nothing beats the original of pure ricotta goodness sweetened with confectioners sugar and chocolate chips.
This Cannoli Dip is total yumminess! If you are a cannoli lover like I am you will want to grab and spoon and dive right in. If you can resist them temptation to eating this with just a spoon try serving it with broken cannoli shells, Nilla wafers, broken up waffle cones or fruit. Strawberries and this dip is my absolute favorite and a must-try! It even makes a great dessert served in individual bowls and topped with some crushed cannoli shells which would make the perfect Valentine’s dessert and is so easy too!
Want to see how easy this creamy Cannoli Dip is made? Oh you know you do! Watch my fun little 37 second video below that will make you craving it even more!
I’m so happy to introduce you to my partner in crime and videographer behind the scenes, my amazingly talented friend Jen Lucius from Jen Lucius Photography. We are having a blast creating these fun cooking videos for you and we hope you are enjoying them as much as are making them! We have lots more videos to come so stay tuned!
Here are a few of my tips to whip up the ultimate Cannoli Dip.
- Whole milk ricotta cheese is recommended however you can use part-skim if you prefer. I don’t recommend fat free ricotta.
- If you have the time it is recommended to drain your ricotta overnight, or at least for a few hours. If you have never drained ricotta before you’ll be amazed how much moisture comes out. Draining the ricotta overnight will get rid of all the excess moisture so the dip is not as runny. To drain ricotta simply line a sieve or colander with cheesecloth or coffee filters and place over a bowl. Place the ricotta on top of the cheesecloth or coffee filters. Cover with a kitchen towel or plastic wrap and refrigerate overnight.
- I personally like to add a splash of heavy whipping cream to the dip, especially if I have drained the ricotta. A few teaspoons of heavy whipping cream adds a little extra creaminess to the dip and helps with the grainy texture that you often get with ricotta. You could whip the heavy whipping cream ahead of time then fold it into the dip however I find it works just as well mixing it all together.
- While an electric mixer is not necessary for making cannoli filling or even this dip I always have used a electric mixer when making cannoli filling which is why I also use it for this dip. I start beating it slow and then mix it on high speed until it’s nice and creamy.
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- 1 container (15 ounce) whole milk ricotta cheese
- ½ cup confectioners sugar
- ⅓ cup mini chocolate chips
- 1-2 teaspoons heavy whipping cream, optional*
- ½ teaspoon vanilla extract
- Broken cannoli shells or waffle cones, Nilla wafers and/or fruit for serving
- Place all ingredients in a large mixing bowl.
- Using an electric mixer start beating on low and gradually increase speed to high mixing until mixture is smooth and creamy.
- Pour into serving bowl and chill for at least one hour.
- Before serving garnish with mini chocolate chips and a dusting of confectioners sugar.
Heavy whipping cream is optional. Adding 1-2 teaspoons to the mixture makes the dip even creamier. It's best added if ricotta was drained.