Cannoli Dip Recipe

Cannoli Dip Recipe

This easy Cannoli Dip Recipe has all the flavor of classic Italian cannoli—crispy-shell vibes, creamy sweet ricotta filling, mini chocolate chips—but in a quick, no-bake dessert dip that’s ready in about 10 minutes.

What Is Cannoli Dip and Why I Love Serving It

If you love Italian desserts but don’t always feel like fussing with pastry shells and deep frying, this Cannoli Dip Recipe is going to be your new party trick. Instead of filling cannoli shells, we take the classic cannoli filling, make it extra silky, and turn it into a rich, creamy ricotta dip that you can scoop with cookies, fruit, or broken waffle cones.

It has all the familiar flavors: ricotta, mascarpone, a whisper of vanilla, a touch of cinnamon, and those cute little mini chocolate chips. Think of it like a cannoli cheesecake dip—thicker than whipped cream, lighter than cheesecake, and just the right amount of sweet.

I started making this easy cannoli dip for my kids’ graduation parties and neighborhood potlucks when I realized actual cannoli disappear in about 30 seconds and crumble everywhere. This way, everyone can grab a spoonful, customize their dippers, and go back for “just one more bite” without feeling too fussy about it.

What makes this Italian dessert dip special?

• It’s a no bake dessert dip, which means no oven heating up your kitchen.
• You can lighten it up a little by draining the ricotta well and not overloading the sugar.
• It feels festive and a bit fancy, but it uses simple grocery store ingredients.
• You can serve it in any season—summer cookouts, Christmas dessert tables, Easter brunch, or a cozy movie night.

And because I’m a 50-year-old mom who has hosted more parties than I can count, trust me: a creamy sweet cheese dip in the middle of the table is a serious crowd magnet.

Why You’ll Love This Cannoli Dip Recipe

Here’s the thing—good party food needs to taste amazing, look inviting, and not stress you out. This cannoli filling dip checks all the boxes:

• No oven needed – 100% no bake dessert dip; your stove gets the night off.
• Ready in about 10 minutes – Quick prep, and it tastes even better after a short chill.
• Simple ingredients – Ricotta, mascarpone, sugar, and chocolate chips you can find anywhere.
• Make-ahead friendly – Mix it a few hours (or a day) ahead and keep it chilled for easy serving.
• Totally customizable – Turn it into a cannoli cheesecake dip, a holiday dip, or a lighter version with a couple of tweaks.
• Perfect for parties – A true party dessert dip that works for game day, baby showers, birthdays, and potlucks.
• Kid- and adult-approved – Familiar flavors for kids, nostalgic Italian dessert vibes for grown-ups.
• Great with lots of dippers – Graham crackers, fruit, pizzelle cookies, waffle cones, pretzels—everyone finds something they like.

Once you make it a couple of times, you’ll know the base recipe by heart and start playing with it. That’s when it really gets fun.

Ingredients for the Creamiest Cannoli Dip

Let me walk you through what you’ll need for this Cannoli Dip Recipe, plus a few helpful notes so your ricotta mascarpone dip turns out silky and thick, not runny.

For the Cannoli Dip:

• 1 ½ cups whole-milk ricotta cheese

  • For the best creamy ricotta dip, use whole-milk ricotta. Part-skim can be grainier and more watery.
  • If your ricotta looks wet, drain it in a fine-mesh strainer or cheesecloth for 20–30 minutes.

• 1 cup mascarpone cheese, softened (about 8 oz)

  • This gives that luscious cannoli cheesecake dip texture.
  • If you can’t find mascarpone, you can use full-fat cream cheese, softened; the flavor will be a bit tangier, more like cheesecake.

• 1 cup powdered sugar, sifted

  • Powdered sugar blends easier than granulated; it helps keep the mixture smooth.
  • You can reduce to ¾ cup if you prefer a less-sweet dessert dip.

• 1 teaspoon pure vanilla extract

  • Use a good-quality vanilla—this is a big part of the flavor profile.

• ¼ teaspoon ground cinnamon

  • Classic Italian cannoli often have a hint of cinnamon. Feel free to bump it up slightly if you love that warm flavor.

• ⅛ teaspoon fine sea salt

  • Just a pinch balances the sweetness and makes all the flavors pop.

• ½ cup mini chocolate chips, plus extra for garnish

  • Mini chips distribute better than regular-sized chips in this chocolate chip dip.
  • I usually use semi-sweet, but dark chocolate works if you want a richer flavor.

• 1–2 teaspoons orange zest (optional but lovely)

  • Fresh orange zest adds a bright note that keeps the dip from feeling too heavy.
  • You can also use lemon zest if that’s what you have.

For Serving (Dippers):

Use what you like or what’s on sale; mix and match for a fun platter:

• Mini cannoli shells or broken cannoli shells (store-bought are fine)
• Waffle cones or waffle cookies, broken into scoopable pieces
• Graham crackers or chocolate graham crackers
• Pizzelle cookies (vanilla or anise)
• Shortbread or butter cookies
• Strawberries, apple slices, or sliced pears
• Pretzels (for a sweet-salty contrast)

Step-by-Step Directions

This easy cannoli dip comes together in one bowl, but a few small details make it extra creamy and thick. You know what? Those little details are what make people ask for the recipe.

1. Drain the ricotta (if needed).
   If your ricotta looks watery or loose, place it in a fine-mesh strainer over a bowl, or wrap it in a few layers of paper towel or cheesecloth. Let it sit for 20–30 minutes in the fridge.

   • This step is key for a thicker, cannoli-filling-style dip. Watery ricotta can make the mixture soupy.

2. Soften the mascarpone.
   While the ricotta drains, take the mascarpone out of the fridge and let it sit at room temperature for 15–20 minutes.

   • Soft mascarpone (or cream cheese) will mix more smoothly and prevent lumps.

3. Beat the mascarpone and ricotta together.
   In a medium mixing bowl, add the drained ricotta and softened mascarpone.

   • Using a hand mixer on medium speed (or a stand mixer with the paddle attachment), beat for about 1–2 minutes, until the mixture looks smooth and creamy.
   • Scrape down the sides of the bowl once or twice so everything blends evenly.

4. Add the powdered sugar, vanilla, cinnamon, and salt.
   Sift the powdered sugar right into the bowl to avoid lumps. Add the vanilla, cinnamon, and salt.

   • Start mixing on low speed so the sugar doesn’t puff everywhere, then increase to medium.
   • Beat for another 1–2 minutes, until the mixture is light, fluffy, and slightly thick. Taste and adjust:
     • Want it sweeter? Add another tablespoon or two of powdered sugar.
     • Want more warmth? Add a pinch more cinnamon.

5. Fold in the orange zest and mini chocolate chips.
   Switch to a spatula. Gently fold in the orange zest and mini chocolate chips until they’re evenly distributed.

   • Don’t beat this part with the mixer—the chips can break and the zest can clump. Folding keeps the dip thick and pretty.

6. Chill the cannoli dip.
   Cover the bowl with plastic wrap and chill for at least 30 minutes, up to 24 hours.

   • Chilling helps the flavors meld and gives the dip a firmer, more cannoli-like texture.
   • If you’re in a rush, you can serve it right away, but it really is better after that quick chill time.

7. Garnish and serve.
   Before serving, give the dip a gentle stir. Spoon it into a serving bowl, then sprinkle the top with extra mini chocolate chips and a bit of orange zest or cinnamon.

   • Arrange your dippers—graham crackers, waffle cone pieces, fruit, cookies—around the bowl on a platter or board for a pretty presentation.

A little tip from years of hosting: keep a spoon or small spreader right in the bowl. Some folks like to scoop with a cookie, others prefer to spoon a little onto a plate. Let people eat it however makes them happy.

Servings & Timing

• Yield: About 8–10 servings as a party dessert dip (more if part of a larger spread)
• Prep Time: 10–15 minutes (plus optional ricotta draining time)
• Chill Time: 30 minutes (recommended)
• Total Time: About 45 minutes (including chilling; 15 minutes hands-on)

If you’re hosting a bigger crowd, you can easily double the recipe. Use a larger bowl and a stand mixer if you have one—it makes life easier when you’re feeding a hungry group.

Tasty Variations on Cannoli Dip

Once you’ve made the classic Cannoli Dip Recipe, it’s fun to play around with flavors and textures. Here are some simple twists:

• Chocolate Cannoli Dip – Beat in 2–3 tablespoons unsweetened cocoa powder with the powdered sugar and use dark chocolate chips.
• Nutty Pistachio Cannoli Dip – Fold in ¼–½ cup finely chopped pistachios and garnish with extra on top.
• Lemon-Ricotta Dessert Dip – Swap the orange zest for lemon zest and add 1 extra teaspoon of zest for a brighter, tangier flavor.
• Holiday Cannoli Dip – Stir in a pinch of nutmeg and top with crushed candy canes or festive sprinkles for Christmas.
• Lighter Greek Yogurt Cannoli Dip – Replace ½ cup of mascarpone with ½ cup of thick, whole-milk Greek yogurt for a tangier, slightly lighter texture.
• Gluten-Free Cannoli Dip Board – Keep the dip as-is and serve it only with gluten-free cookies, gluten-free waffle cones, and fruit.

If you like data: people tend to eat about ¼ cup of dip per person when there are several desserts on the table, and closer to ⅓–½ cup when this is the main sweet treat. So scale your batch based on how many other sweets you’re serving.

Storage, Freezing & Make-Ahead Tips

Because this creamy ricotta cheese dessert is dairy-based, you’ll want to treat it like you would cheesecake or whipped cream.

Fridge Storage:

• Store leftover cannoli dip in an airtight container in the refrigerator.
• It will keep well for 3–4 days.
• Give it a gentle stir before serving, as it may thicken or separate slightly.

Make-Ahead Tips:

• You can make this Cannoli Dip Recipe up to 24 hours in advance.
• For the best texture, you can mix everything except the chocolate chips the day before, then fold in the chips right before serving. This keeps them from softening too much.
• If the dip firms up a lot overnight, let it sit at room temperature for 10–15 minutes, then stir before setting it out.

Freezing:

• I don’t recommend freezing this mascarpone dessert dip.
• Freezing can change the texture of both ricotta and mascarpone, making them grainy once thawed.
• If you absolutely must freeze it, do a small test batch first and thaw it slowly in the fridge to see if you like the result.

Food Safety Note:

• Because this is a sweet cheese dip, don’t leave it out at room temperature longer than 2 hours.
• For outdoor parties in warm weather, set the bowl over a larger bowl with ice underneath—simple, but it keeps things safe and cool.

Notes From My Kitchen

After making this Cannoli Dip Recipe more times than I can count, here are a few personal notes that might help:

• Texture is everything.
  The biggest difference between a “good” cannoli dip and a “wow, what is this?” dip is how well you manage moisture. Drain that ricotta if it looks even a little watery. You’ll thank yourself later.

• Don’t over-mix once the chips go in.
  Over-mixing can break the chips and make the dip look grayish. Fold them in gently, and stop as soon as they’re evenly spread.

• Adjust the sweetness for your crowd.
  When I serve this mostly to kids, I keep the full cup of powdered sugar. For an adult-heavy group, I sometimes use closer to ¾ cup; it ends up tasting more like a lightly sweet mascarpone dessert dip.

• Serve with a mix of “safe” and “fun” dippers.
  Graham crackers and strawberries keep it familiar. Waffle cones, pizzelles, and pretzels add excitement and texture. Little touches like that make your dessert table feel extra special.

• Make it your signature.
  Maybe your version always has orange zest. Or you like a little extra cinnamon. Or you garnish with chopped pistachios every time. Those small things become “your” cannoli dip, and friends and family notice.

Sometimes, I even put the dip in a hollowed-out bread bowl or a big hollowed-out orange half for a brunch spread. A little quirky, but memorable.

Cannoli Dip Recipe FAQs

1. How do I keep my cannoli dip from being runny?
Drain your ricotta well, use whole-milk ricotta, and don’t skip the chill time. If it’s still a little loose, you can beat in 2–3 tablespoons extra powdered sugar to help thicken it.

2. Can I use cream cheese instead of mascarpone?
Yes. Substitute the mascarpone with an equal amount of full-fat cream cheese, softened. The dip will taste a bit more like a cannoli cheesecake dip—slightly tangier, but still delicious.

3. Can I make this cannoli dip without ricotta?
You can, but it won’t really taste like traditional cannoli. If you must, use a mix of cream cheese and mascarpone, and thin it slightly with a spoonful or two of heavy cream or Greek yogurt.

4. What’s the best way to serve cannoli dip at a party?
Spoon the creamy ricotta dip into a pretty bowl, garnish with mini chocolate chips and zest, and place it on a large platter surrounded by assorted dippers like mini cannoli shells, cookies, fruit, and pretzels.

5. How long can cannoli dip sit out?
Because it’s a sweet cheese dip made with ricotta and mascarpone, try not to leave it out for more than 2 hours. If you’re hosting outdoors in warm weather, keep it chilled between servings.

6. Can I use part-skim ricotta?
You can, but the texture may be grainier and more watery. If you use part-skim, drain it very well and expect a slightly lighter, less creamy dip.

7. Is this Cannoli Dip Recipe gluten-free?
The dip itself is naturally gluten-free, as long as your powdered sugar and chocolate chips are certified gluten-free. Just serve it with gluten-free dippers—like fruit, gluten-free cookies, or GF waffle cones.

8. Can I reduce the sugar for a less-sweet dip?
Yes. Start with ¾ cup powdered sugar, taste, and add more only if you want it sweeter. The flavors of the ricotta, mascarpone, and vanilla still shine without a ton of extra sweetness.

Final Thoughts

This Cannoli Dip Recipe brings all the comfort of a traditional Italian dessert into a bowl you can share with a crowd—no pastry bags, no frying, no stress. It’s creamy, not overly sweet, full of mini chocolate chips, and easy to make ahead, which makes it perfect for real life and real gatherings.

If you try this easy cannoli dip, I’d love to hear how it goes—tell me what dippers you used, whether you added citrus or extra cinnamon, and how quickly it disappeared. And if you enjoy this kind of no bake party dessert, you might also like experimenting with tiramisu-style dips or cheesecake-style fruit dips next.

Cannoli Dip

This easy Cannoli Dip has all the flavor of classic Italian cannoli—ricotta, mascarpone, vanilla, cinnamon, mini chocolate chips—in a quick, no-bake dessert dip that’s ready in about 10 minutes plus chilling.

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Prep Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine Italian

Servings 8 servings

Calories 250 kcal

Ingredients

  

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• 1 1/2 cups whole-milk ricotta cheese drain 20–30 minutes if watery
• 1 cup mascarpone cheese softened; about 8 oz; can substitute full-fat cream cheese
• 1 cup powdered sugar sifted; reduce to 3/4 cup for less sweetness
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon add a pinch more if you like a stronger flavor
• 1/8 teaspoon fine sea salt
• 1-2 teaspoons orange zest optional; or use lemon zest
• 1/2 cup mini chocolate chips plus extra for garnish; semi-sweet or dark
• mini cannoli shells or broken cannoli shells for serving (dippers)
• waffle cones or waffle cookies broken into scoopable pieces; for serving
• graham crackers plain or chocolate; for serving
• pizzelle cookies vanilla or anise; for serving
• shortbread or butter cookies for serving
• fresh fruit such as strawberries, apple slices, or pear slices; for serving
• pretzels for a sweet-salty contrast; for serving

Instructions

 

• If the ricotta looks watery or loose, place it in a fine-mesh strainer set over a bowl, or wrap it in a few layers of paper towel or cheesecloth. Let it drain in the refrigerator for 20–30 minutes so excess liquid can drip off.
  1 1/2 cups whole-milk ricotta cheese
• While the ricotta drains, remove the mascarpone from the refrigerator and let it sit at room temperature for 15–20 minutes so it softens and will mix smoothly.
  1 cup mascarpone cheese
• In a medium mixing bowl, combine the drained ricotta and softened mascarpone. Using a hand mixer on medium speed (or a stand mixer with the paddle attachment), beat for 1–2 minutes, until the mixture looks smooth and creamy. Scrape down the sides of the bowl once or twice as needed.
  1 1/2 cups whole-milk ricotta cheese, 1 cup mascarpone cheese
• Sift the powdered sugar directly into the bowl to avoid lumps. Add the vanilla, ground cinnamon, and sea salt. Start mixing on low speed so the sugar doesn’t puff up, then increase to medium and beat for another 1–2 minutes, until the mixture is light, fluffy, and slightly thick. Taste and adjust sweetness or cinnamon to your liking.
  1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/4 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt
• Switch to a spatula. Gently fold in the orange zest (if using) and mini chocolate chips until evenly distributed. Avoid using the mixer for this step so the chips don’t break and the dip stays thick.
  1-2 teaspoons orange zest, 1/2 cup mini chocolate chips
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. Chilling allows the flavors to meld and gives the dip a firmer, more cannoli-like texture.
• Before serving, give the dip a gentle stir and transfer it to a serving bowl. Garnish with extra mini chocolate chips and a little orange zest or a light dusting of cinnamon, if desired. Arrange your dippers—mini or broken cannoli shells, waffle cone pieces, graham crackers, pizzelles, shortbread, fruit, and pretzels—on a platter around the bowl and serve.
  1/2 cup mini chocolate chips, mini cannoli shells or broken cannoli shells, waffle cones or waffle cookies, graham crackers, pizzelle cookies, shortbread or butter cookies, fresh fruit, pretzels

Notes

Yield: about 8–10 servings as a party dessert dip (more if part of a larger spread).
Timing: 10–15 minutes hands-on plus at least 30 minutes chilling. For a thicker, non-runny dip, always drain watery ricotta and use whole-milk. Adjust sweetness to your crowd—use closer to 3/4 cup powdered sugar for a less-sweet, more mascarpone-forward dip.
Variations: For Chocolate Cannoli Dip, beat 2–3 tablespoons unsweetened cocoa powder in with the powdered sugar and use dark chocolate chips. For Nutty Pistachio Cannoli Dip, fold in 1/4–1/2 cup finely chopped pistachios and garnish with extra on top. For Lemon-Ricotta Dip, swap orange zest for lemon zest and add an extra teaspoon. For a lighter version, replace 1/2 cup of the mascarpone with 1/2 cup thick whole-milk Greek yogurt.
Storage: Store in an airtight container in the refrigerator for 3–4 days. Stir gently before serving. Do not leave out at room temperature for more than 2 hours; for warm-weather parties, keep the bowl chilled over ice. Freezing is not recommended as it can make the ricotta and mascarpone grainy.

Nutrition

Calories: 250kcal

Keyword Cannoli Dip, Chocolate Chip Dip, No Bake Dessert, Party Dessert Dip, Ricotta Mascarpone Dip

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