Basic Cannoli Dip

Many of us have experienced the joy of eating a cannoli: biting through the golden, crunchy shell and right into a soft, creamy, indulgent filling. Thankfully, someone somewhere figured out how to turn this delightful treat into a cannoli dip. Now, we can relive the joy of eating a cannoli again, and again, and again—all in one sitting! It really is one of our favorite cannoli-inspired desserts.

Cannoli dip takes all the textures and flavors of the iconic Italian treat and turns it into a shared dessert that’s perfect for parties. Next time you need a no-bake, easy dessert that everyone will love, pull out this cannoli dip recipe.

Cannoli Dip Ingredients

Cream cheese: Soften the cream cheese before starting this cannoli dip recipe. It will be easier to mix in with the other ingredients, so the dip comes out smooth, silky and lump-free.
Ricotta: We call for whole-milk ricotta in this recipe. Don’t sub in any ricotta lower in fat, as it will have too much liquid and make the dip runny and gritty. Use up any leftovers in these ricotta cheese recipes.
Confectioners’ sugar: Also known as “powdered sugar,” confectioners’ sugar is much finer than granulated sugar and dissolves easily in no-cook recipes like this cannoli dip.
Chocolate chips: Mini chocolate chips disperse more easily in the dip and are easier to eat than regular chips. A big hunk of a chocolate chip will throw off the eating experience.

Directions

Step 1: Create the base

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In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, ricotta and vanilla extract until smooth and lump-free. Gradually beat in the confectioners’ sugar until well blended. Take a moment to scrape down the sides and bottom of the bowl to ensure everything is incorporated.

Editor’s Tip: Add the confectioner’s sugar in two parts. Dumping the confectioners’ sugar in all at once might make it go “poof” and fly everywhere once the mixer is turned back on.

Step 2: Fold in the chips

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Fold in the mini chocolate chips until they’re evenly dispersed. If desired, transfer the cannoli dip to a clean serving bowl for a nicer-looking presentation. Decorate with any additional chocolate chips if desired.

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Recipe Variations

Brighten the dip: Add levels of flavor to this dip, and grate citrus zest or drop a few teaspoons of orange extract into the dip. Chocolate, cream and orange are a gorgeous flavor trio.
Add your favorite mix-ins: Cannoli dip is easy to build upon to make it all your own. Fold in your favorite mix-ins, like chopped pistachios, hazelnuts, chocolate candy bars (we love Heath and Snickers here), chocolate-covered toffee bits or a final drizzle of caramel sauce.
Make it more traditional: While cannoli dip is not traditionally Italian, cannoli themselves, obviously, are. Make this dip taste like true cannoli filling, and swap out the cream cheese for mascarpone. Be sure to soften the mascarpone to room temp just as you would with the cream cheese for a lump-free dip texture. BelGioioso makes a lovely espresso mascarpone that would work well in this cannoli dip recipe.

How to Store Cannoli Dip

To store, cover the bowl with storage wrap or transfer the dip to an airtight container. Cannoli dip can be kept in the fridge for up to two days.

Can I make cannoli dip ahead of time?

Yes, cannoli dip is the perfect dip to make ahead of time for a gathering. Simply follow the recipe through completely, then cover the bowl with storage wrap and stick it in the fridge. Take the dip out of the fridge 15 minutes before serving to soften a bit so it’s easier to scoop.

Cannoli Dip Tips

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What should I dip into cannoli dip?

Anything sweet and crunchy makes an excellent cannoli dip vessel. Broken waffle cones or cannoli shells, graham crackers, pizzelle cookies, wafer cookies, Pirouette cookies, butter cookies, shortbread cookies, Nilla wafers and even chocolate chip cookies are all excellent choices. For a fresher idea, use sliced apples or strawberries.

Do I serve cannoli dip cold or at room temperature?

Serve cannoli dip either cold or somewhere in between cold and room temperature. You want the dip to be scoopable, but room temp may be unpleasantly warm to eat. If you’ve made the dip ahead of time and chilled it in the fridge overnight, let the dip sit at room temperature for 15 minutes before enjoying it, or the dip may be too hard to scoop into.

However, keep in mind that cannoli dip cannot sit out at room temperature for longer than two hours. It’s a common food safety mistake that can make people seriously sick.

Watch how to Make Basic Cannoli Dip

Best Cannoli Dip

Based on the Italian pastry I grew up with, this sweet and creamy dip is perfect for a dessert buffet or any time you’re craving something sweet. The ingredients are easy to adjust to make a variety of different versions. Try making it into a cherry almond, pistachio or even chocolate flavor! —Debbie Glasscock, Conway, Arkansas

Basic Cannoli Dip Recipe photo by Taste of Home

Total Time

Prep/Total Time: 5 min.

Ingredients

1 package (8 ounces) cream cheese, softened1 cup whole-milk ricotta cheese1 teaspoon vanilla extract1 cup confectioners’ sugar1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, beat cream cheese, ricotta and vanilla until smooth. Gradually beat in confectioners’ sugar. Stir in chocolate chips. If desired, garnish with additional chips.