Cannoli Dip and Baltimore: National Aquarium

A recipe for Cannoli Dip inspired by our visit to Baltimore and the National Aquarium! This ricotta and mascarpone-based dip is paired with homemade cannoli chips for a fun appetizer.

Disclosure: I was provided tickets to the National Aquarium by Visit Baltimore in exchange for my honest review. All comments and opinions are my own.

Baltimore, Maryland

In October 2017, we spent the weekend visiting Baltimore for the first time!

Today, I am sharing our experiences at the National Aquarium, lunch in Little Italy, and a recipe for Cannoli Dip inspired by our travels.

Check out the rest of our Baltimore trip:

• Chocolate Covered Pretzel Hot Chocolate and Port Discovery, Inner Harbor
• Old Bay Doughnuts and Maryland Science Center, Fells Point

National Aquarium

We visited the National Aquarium on our last day before heading home. It was pouring rain that morning, so we drove to the Harbor Park Garage after checking out of our hotel.

The National Aquarium is situated in two connected buildings along Piers 3 and 4 on the Inner Harbor in the heart of downtown Baltimore. This location opened on August 8th, 1981.

An outdoor exhibit called Harbor Wetland also recently opened in 2024 between the two piers as a recreation of the salt marsh habitat that existed in Baltimore hundreds of years ago. We will definitely have to visit again soon!

The buildings house over 750 species, about 20,000 animals in total. To avoid the lines, timed entry tickets can be purchased online in advance.

The exhibits are wheelchair accessible, but strollers are not allowed due to the configuration of the floor plan. They can be checked near the lockers and staff are able to provide a back or front carrier if needed. Locker rentals are also available.

We downloaded the National Aquarium’s free app ahead of time and it was so helpful in exploring the exhibits with a guide map, daily event and feeding schedules, visitor tips, fun facts, and more.

The kids were also able to locate their favorite animals in advance (or the location of all the turtles for Claire- every time she sees any body of water, she asks if there are turtles).

Blacktip Reef

Our first stop was the Blacktip Reef. Claire was immediately enamored by Calypso, the Green Sea Turtle.

Found stranded in 2000 in Long Island Sound, the young turtle weighted only 6 pounds and had an infected left flipper which required amputation. Now, Calypso weighs around 500 pounds. Update: unfortunately, she passed in February 2020 at the estimated age of 22.

Replicating an Indo-Pacific reef, this exhibit also features Blacktip Reef Sharks, Humphead Wrasse, Spotted Unicorn Fish, Wobbegong Shark, Guineafowl Puffer, and Zebra Sharks.

North Atlantic to the Pacific

North Atlantic to the Pacific ranges from the rocky cliffs of the Atlantic coast to a brilliant Pacific coral reef. This area is home to the Atlantic Puffin, Banggai Cardinalfish, Percula Clownfish, Yellow Tang, Sea Stars, and the Wolf Eel.

Amazon River Forest

The Amazon River Forest was one of my favorites. This exhibit has the Giant South American River Turtle, Silver Arowana, Dwarf Caiman, and more in an environment mimicking an Amazon tributary at three distinct stages of seasonal flooding.

Upland Tropical Rain Forest

The Upland Tropical Rain Forest is home to the Golden Lion Tamarin, Linne’s Two-Toed Sloth, Blue-Crowned Motmot, South American Yellow-Footed Tortoise, Tarantula, and Yellow-Headed Amazon Parrot.

Living Seashore

The Living Seashore is packed with hands-on activities including touchpools and interactive touchscreens.

With a focus on the Mid-Atlantic shoreline, visitors can touch Moon Jellies, Horseshoe Crabs, Clearnose Skates, and Atlantic Stingrays while learning about the coastal environment.

Jellies Invasion

Jellies Invasion: Oceans out of Balance has such an incredible assortment of jellies on display including the Sea Nettle, Lion’s Mane Jellyfish, Upside-Down Jelly, and Purple-Striped Jelly.

Evan favorite part of the entire aquarium was getting a peek at the filtration system.

Children’s Discovery Gallery

The Children’s Discovery Gallery was a great spot to let the kids unwind after viewing all the exhibits.

There is a puppet theater, dress up area, and a reading section with books available. Claire especially loved the felt walls with animals for sorting.

Australia: Wild Extremes

Our last stop was Australia: Wild Extremes. Beautifully replicating a northern Australia river gorge, this exhibit has 120 species including the Barramundi, Broad-Shelled Turtle, Death Adder, Laughing Kookaburra, Pig-Nosed Turtle, and Grey-Headed Flying Fox.

Food Options

There are two spots to grab a bite to eat: the Harbor Market Kitchen across from the stroller check/lockers and the Harbor Market Cafe near Jellies Invasion.

Other exhibits include the Atlantic Coral Reef, Maryland: Mountains to the Sea, Shark Alley: Atlantic Predators, and Surviving Through Adaptation. We spent about 4 hours here and overall had a great time. Allow for 3-4 hours to see everything.

As a note, the aquarium can get quite packed on weekends and holidays. The least busy times are before 11 am and after 3 pm.

Check out more of our aquarium visits:

• Den Blå Planet in Copenhagen, Denmark
• Aquarium of the Pacific in Long Beach, California
• Birch Aquarium in La Jolla, California

Little Italy

Baltimore’s Little Italy is located just east of the Inner Harbor and north of Harbor East.

Italian immigrants began settling in this area during the mid to late 1800s with the houses and businesses becoming predominately Italian by 1920. It now has a variety of Italian restaurants and bakeries.

Vaccaro’s Italian Pastry Shop

We took a small detour to Vaccaro’s Italian Pastry Shop in Little Italy while walking to the Inner Harbor.

The kids were huge admirers of the pastry display near the entrance. I started the meal with a Nutella Latte while Claire and Chad split a homemade Strawberry Gelato Milkshake. We also shared two breakfast panini with yogurt- one with just egg and cheese and the other with egg, cheese, and tomato.

Vaccaro’s has a variety of cannoli, from the original to chocolate dipped, chocolate cream, mini-sized, and even Nicolette’s Cannoli Chips & Dip.

I have seen recipes for Cannoli Dip over the past few years, but this was my first time actually trying it. What came to the table was a massive scoop of sweet cannoli cream studded with chips and topped with a dusting of powdered sugar. Evan referred to it as a big snow-covered mountain.

Harbor East

While in Baltimore, we stayed at the Courtyard by Marriott Baltimore Downtown/Inner Harbor on Aliceanna Street in Harbor East.

It was the perfect location for our weekend with short walking distances to Inner Harbor, Little Italy and Fells Point. The area is home to a variety of restaurants, shops, entertainment, and hotels.

We all had such a wonderful weekend in Baltimore. Check out Visit Baltimore for more information on the city and activities for all ages.

Cannoli Dip

After trying the incredible mountain of Cannoli Dip at Vaccaro’s Italian Pastry Shop, I wanted to make my own version at home.

For those who enjoy cannoli, but don’t have the tools or time to make them at home, this Cannoli Dip is a great option. Ricotta, mascarpone, and powdered sugar are beaten together until smooth and lightly seasoned with vanilla, cinnamon, and lemon zest.

For a bit of texture, fold in handfuls of mini chocolate chips and chopped pistachios (optional), then top with even more chocolate chips and pistachios before serving.

Cannoli Chips

I paired the Cannoli Dip with homemade cannoli chips in a similar style to what was served at the restaurant.

For these chips, I was inspired by my Cannoli shells. Instead of forming the dough into the circular shells around tubes, I cut the dough into little triangles.

After bringing together the dough, cover and rest at room temperature for one hour before cutting. This will make the dough easier to handle and reduce the amount it shrinks back. You can also prep the dough ahead of time and refrigerate overnight. Bring to room temperature before rolling.

Roll the dough on a lightly floured surface into as thin a sheet as possible. If your work surface is smaller, you may want to divide the dough in half. Cover the half you aren’t currently using with a towel. Add flour to the work surface only as needed to prevent sticking.

Fry the cut triangles in 375˚F (190˚C) vegetable oil until crisp and lightly golden.

Do not overcrowd the pan or that will bring down the temperature of the oil and prevent them from cooking evenly. Keep a close eye on the cannoli chips as they will quickly turn golden. It only takes a couple of minutes.

If you are short on time or don’t want to deal with frying, the dip is also delicious paired with premade and broken apart cannoli shells, waffle cones, waffle cookies, graham crackers, strawberries, or even Pizzelle for a completely no bake dessert or appetizer.

A Few Cannoli Dip Tips

For best results, use a good quality whole milk ricotta to blend easily with the mascarpone and create a more creamy texture.

If the ricotta has a lot of moisture, drain for a few hours to overnight before using. This will prevent a watery texture in the dip. To do this, place a fine mesh sieve lined with a coffee filter (or cheesecloth) over a medium bowl. After adding the ricotta to the sieve, cover and transfer the bowl to the refrigerator.

The amount of chocolate chips is a general guideline. Add more or less if desired. Same goes for the powdered sugar.

Sift the powdered sugar before using.

After bringing together the dip, refrigerate for about an hour to chill and blend all the flavors.

The lemon can be swapped for orange zest.

If avoiding vegetable shortening, swap for 4 tablespoons (60 grams) chilled, diced unsalted butter.

If avoiding nuts, omit the pistachios and maybe bump up the amount of mini chocolate chips.

Don’t add the chocolate chips and chopped pistachio garnish to the top of the Cannoli Dip until immediately before serving. The pistachios will soften with time.

Store the Cannoli Dip in the refrigerator in an airtight container for up to 2 days.

Store the Cannoli Chips at room temperature in an airtight container for up to 3 days.

This recipe was originally posted in November 2017 and updated in April 2025.

Cannoli Dip Recipe

Adapted from from I am a Honey Bee

Print Pin

Cannoli Dip

A recipe for Cannoli Dip! This ricotta and mascarpone-based dip is paired with homemade cannoli chips for a fun appetizer.

Course Dessert

Cuisine N/A

Keyword appetizer, cannoli, dessert, dip, mascarpone, ricotta

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6 Servings

Ingredients

Cannoli Dip:

• 15 ounces (425 grams) whole milk ricotta drained
• 8 ounces (227 grams) mascarpone
• 1 1/4 cups (150 grams) powdered sugar sifted, plus more for topping
• 2 tablespoons (30 milliliters) heavy cream
• 1/2 tablespoon (7 milliliters) vanilla extract
• 1 teaspoon lemon zest
• 1/4 teaspoon ground cinnamon
• 1/2 cup (80 grams) mini semi-sweet chocolate chips plus more for topping
• 1/4 cup (35 grams) chopped pistachios optional, plus more for topping

Cannoli Chips:

• 2 cups (250 grams) all-purpose flour
• 2 tablespoon (25 grams) granulated sugar
• 1/4 teaspoon ground cinnamon
• pinch salt
• 1/4 cup (45 grams) vegetable shortening
• 1 tablespoon (15 milliliters) white wine vinegar or red wine vinegar
• 1 large egg
• 1/3 cup (80 milliliters) marsala wine
• Vegetable oil for deep-frying

Instructions

To make the Cannoli Dip:

• In a large bowl, beat together the ricotta, mascarpone, powdered sugar, cream, vanilla extract, lemon zest, and cinnamon until light and creamy.
• Fold in the mini chocolate chips and pistachios. Cover and refrigerate for 1 hour to chill and allow the flavors to blend.

To make the Cannoli Chips:

• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, sugar, cinnamon, and salt.
• Mix in the vegetable shortening until the texture becomes crumbly.
• Add the vinegar, egg, and marsala wine and mix just until a smooth dough comes together.
• Cover with plastic wrap and allow the dough to rest at room temperature for 1 hour.
• Line a baking sheet with paper towels and set aside.
• Pour 2 inches (5 centimeters) of oil into a large saucepan and heat to 375˚F (190˚C).
• Place the dough on a floured work surface.
• Roll the dough into a thin sheet, flouring just as needed to prevent sticking.
• Cut the sheet vertically into 2 inch (5 centimeter) strips, then horizontally to form 2 inch (5 centimeter) squares.
• Cut each square in half diagonally to make triangles.
• Gently add a few of the triangles to the hot oil, in batches to not overcrowd.
• Fry the triangles on each side until golden, then remove with a slotted spoon to the prepared baking sheet. Repeat with remaining triangles.
• Allow the Cannoli Chips to cool to room temperature.
• Remove the Cannoli Dip from the refrigerator, sprinkle with mini chocolate chips, chopped pistachios, and powdered sugar, and serve with the cooled Cannoli Chips.