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Cannoli Dip in a white bowl topped with mini chocolate chips and chopped pistachios and next to cannoli chips.
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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
Cook Time 10 minutes
Resting Time: 2 hours
Total Time 2 hours 30 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.