Cannoli Dip

Why I Love This Cannoli Dip Recipe

Desserts dips, like this marshmallow fruit dip or pumpkin dip, are my jam. There’s nothing better than walking into a party and seeing a little something sweet nestled between the typical chips and dips! When I serve this cannoli dip at potlucks and parties, I always go home with a clean bowl! It’s usually one of the first things to disappear, so consider making a double batch if you’re hosting a larger event. Here’s what makes it so popular:

• Addictive: Just like in my cannoli cheesecake, mini chocolate chips and fresh orange zest are swirled into the sweet, creamy and fluffy dip. Served chilled with crispy cookies, each bite is better than the last!
• Quick & Easy: Ready in just 10 minutes, this easy dessert dip is a beginner level recipe! Just combine all the ingredients and beat it until it’s light and fluffy.
• Creamy: With the combination of ricotta and mascarpone cheese, this recipe is as luscious and creamy as dips can get.
• Great for Parties: This recipe for cannoli dip is easily made up to 3 days ahead, making it perfect for parties! Placed into a cooler it also travels very easily.

Key Ingredients

Ricotta, marscapone and heavy cream are what make this dip ultra luscious and creamy. Below you will find helpful notes for key ingredients used to make this cannoli dip recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ricotta: The base of this recipe! It’s a specialty Italian cheese sold in tubs at most supermarkets or deli shops.
• Mascarpone Cheese: Swap it for full fat cream cheese if needed. Just note that mascarpone will create a lighter and more velvety texture.
• Heavy Cream: Make sure it’s super cold, straight out of the fridge, so that beating it is easier.
• Mini Chocolate Chips: Regular chocolate chips or chopped chocolate chunks will work as well, but the smaller the better.
• Orange Zest: This is key to that light and refreshing flavor.
• Cookies: Italian pizzelle cookies are perfect for dipping, but Nilla wafers are a close second! Fresh fruit or graham crackers work too.

How to Make this Cannoli Dip

The key is whipping the cream until super airy so that the dip is fluffy like a cloud. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips & Variations

• Chocolate chips: Traditionally semi-sweet chocolate chips are used in cannolis, but feel free to use milk, dark or even white chocolate chips.
• Pistachios: Crush some toasted pistachios and sprinkle them on top to complete all the elements of an authentic cannoli in this recipe. You can also mix them in for an added crunch.
• Adjust the sweetness: Start with 1/4 cup powdered sugar and add more to taste so that you don’t end up with a dip that’s too sweet for your liking. Taste as you go and increase the amount as needed.
• Freeze the bowl: If beating your whipped cream by hand, pop the bowl into the freezer for at least 1 hour before staring. A cold bowl will help the heavy cream from peaks a lot faster.
• Double chocolate: Add 3 tablespoons of unsweetened cocoa powder into the mixture for a chocolate cannoli dip variation.
• Fruit skewers: To make dipping fresh fruit easier, make mini skewers with your favorite fruit combinations. That way you only have to dip in the skewer and not individual pieces of apple, strawberries, etc.

Favorite Dippers to Serve with Dessert Dips

Aside from graham crackers and vanilla wafer cookies for dipping, I highly recommend crispy pizzelle cookies to increase the Italian vibes. You can also use lightly crushed cannoli shells or broken waffle cones to scoop this sweet dip.

My spice cookies and gingerbread man cookies are other holiday favorites. Try it with my vanilla waffle cookies or chocolate sugar cookies if you’re not looking for anything particularly festive. Fresh fruit like sliced apples and strawberries are also great options!