Cannoli Dip
Let’s talk cannoli. Up until a handful of years ago, we had only experienced mediocre-at-best cannoli from some local bakeries. Then, on New Year’s Day 2010, we sat in our Chief Culinary Consultant’s parents’ kitchen and watched as his dad and Nana made cannoli from scratch. The forms were made by his late grandfather when he worked at an aluminum factory back in the 40’s or 50’s, and the recipe for the shells and filling came from his great-grandmother. To say that those were a standby cannoli we'd ever had would be a massive understatement. While there is no comparison, they are also a tremendous amount of work. This cannoli dip is a speedy fix that delivers the fabulous flavor of cannoli filling in a fraction of the time.
With only a handful of ingredients and 10 minutes time, this is a reliable sweet snack when you need to whip something together quickly for company. You can serve it with any number of things – broken up cannoli shells, broken up waffle cones, pizzelles, graham crackers… any favorite cookie. Our grandma once shared with us some waffle butter cookies that she bought at Trader Joe’s – they would be fabulous with this cannoli dip, as well.
If you love cannoli and speedy desserts, this is the reliable combination!
One year ago: Red, White & Blue Berry Trifle
Two years ago: Zucchini Cornbread
Five years ago: Pistachio Gelato
Six years ago: Classic White Bread
Cannoli Dip
Yield: 8 to 10 servings A speedy and straightforward sweet dip that tastes just like cannoli filling.- 24 ounces (680.39 g) ricotta, drained
- ¾ cup (90 g) powdered sugar
- 3 tablespoons mascarpone cheese
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- Mini chocolate chips, to garnish
- Cannoli shells, waffle cones or pizzelles, to serve
- Combine the ricotta, powdered sugar, mascarpone and vanilla extract in a medium bowl to combine.
- Garnish with mini chocolate chips and serve with broken cannoli shells, waffles cones or pizzelle.
Notes
Nutritional values are based on one serving
- Yield: 8 to 10 servings
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 24 ounces ( 680.39 g ) ricotta, drained
- ¾ cup ( 90 g ) powdered sugar
- 3 tablespoons mascarpone cheese
- 1½ teaspoons ( 1.5 teaspoons ) vanilla extract
- Mini chocolate chips, to garnish
- Cannoli shells, waffle cones or pizzelles, to serve
Method
- Combine the ricotta, powdered sugar, mascarpone and vanilla extract in a medium bowl to combine.
- Garnish with mini chocolate chips and serve with broken cannoli shells, waffles cones or pizzelle.
