This is the best cannoli dip ever! The authentic cannoli cream base has mini chocolate chips folded in and chopped pistachios for crunch. Serve it with buttery waffle cookies and fresh strawberries for an easy dessert dip that your family will love.
PREP TIME 10 minutesminutes
CHILL TIME 1 hourhour
TOTAL TIME 1 hourhour10 minutesminutes
YIELD 12servings
Ingredients
For the Cannoli Dip:
1cup(8 oz) mascarpone cheeseliquid drained off as needed
1 1/2 cups(12 oz) whole milk ricotta cheeseliquid drained off as needed
1 1/4cup powdered sugar
3/4tspvanilla
3/4tspalmond extract
1/2cupmini chocolate chipsdivided
1/2cuppistachioschopped and divided
2tspfresh orange zestoptional
For Serving:
Butter waffle cookies, wafer cookies, broken waffle ice cream cone bowls or cones, chocolate chip cookies, or graham crackers
Fresh strawberriesoptional
Instructions
In a large mixing bowl, add the drained mascarpone and ricotta cheeses. Add the vanilla and almond extracts and measure in the powdered sugar.
Use a hand mixer to whip the mixture together on low until combined. Increase the speed to medium-high and beat until slightly thickened, about 4 minutes.
Add just 6 tablespoons of the mini chocolate chips and just half of the chopped pistachios to the bowl. Fold them into the cheese mixture with a spatula. If using the orange zest, add it at this point.
Scrape the mixture into a pretty serving bowl and smooth over the top. Add the remaining 2 tablespoons of chocolate chips sprinkled over the top but save the remaining pistachios until just before serving so that they remain crunchy.
Chill the cannoli dip for 1 hour so that it has a chance to set. Just before serving, sprinkle the remaining pistachios over the top. Place the container of dip on a platter along with your choice of dipping cookies and strawberries.
Recipe Notes
Make Ahead Tips
This is a great make ahead dessert dip for a party. Assemble the recipe as instructed but don't add the final sprinkle of pistachios. Cover the dip with plastic wrap and keep in the fridge for up to 24 hours.Sprinkle the reserved pistachios over the top just before serving. This helps them to remain crispy.