Five-ingredient easy homemade cannoli dip recipe takes 15 minutes to make and can be stored in the fridge up to two days before serving.

This popular no-bake dessert tastes just like a cannoli! Made with mascarpone cheese, this easy cannoli dip is ready in minutes. | www.ifyougiveablondeakitchen.com

Cannoli filling is pure deliciousness. Two different types of Italian cheese—ricotta and mascarpone—are melded together and sweetened with a bit of vanilla and confectioners’ sugar. A sprinkle of mini chocolate chips and this dip is good to serve with wafer cookies.

I prefer to make this dip when I have company because it tends to be a crowd favorite. Plus, I can make it ahead of time so the dip has time to chill in the fridge. Cannoli dip works well in summer because it is quick, easy and requires no baking, but it also works well during the holidays for entertaining.

Each bite of this easy cannoli dip is loaded with mini chocolate chips. It's also ready in 15 minutes! | www.ifyougiveablondeakitchen.com

What is cannoli dip made of?

Cannoli dip is made of pretty much the same ingredients as cannoli filling. The ingredients include ricotta cheese, mascarpone cheese, confectioners’ sugar and vanilla. Mix them all together until smooth and creamy, then stir in the mini chocolate chips to top it off!

Does cannoli dip need to be refrigerated?

Yes! Cannoli dip contains dairy (ricotta and mascarpone cheese) so it must be refrigerated. The dip can stay in the fridge until you are ready to serve. If you have leftovers or are making the dip ahead of time, store the dip in an airtight container in the fridge for 3 to 5 days.

This easy cannoli dip will be gone in seconds! The dessert dip tastes just like a cannoli with mini chocolate chips. | www.ifyougiveablondeakitchen.com

Why is my cannoli dip runny?

There are a few reasons as to why cannoli dip is runny. The main culprit is usually skipping the step to strain the ricotta cheese. This step will most likely eliminate the “runniness.” Another reason could be the type of ricotta cheese. Use a full fat/whole milk ricotta—not skim or low-fat as the fat separates from the liquid more easily creating a thinner consistency.

If your cannoli dip is still thin after being refrigerated, try adding more mascarpone to the mix and refrigerating the dip again. Avoid adding more sugar as it will draw out the liquid from the mixture.

How to strain ricotta cheese

This step is vital to making thick, creamy cannoli dip. Place a mesh strainer over a medium bowl. Line the strainer with cheesecloth and transfer the cannoli dip on to the cheesecloth. Use a rubber spatula to press the liquid out of the ricotta and allow it to drain into the bowl beneath the strainer.

If you like cannolis, then you will love this dip! Easy and quick to make, this easy cannoli dip will satisfy your sweet tooth. | www.ifyougiveablondeakitchen.com

Some people cover the ricotta and allow it to drain overnight in the fridge. I have made this dip without doing this time-consuming step. Just drain as much of the water from the ricotta as you can using the strainer and cheesecloth.

What is mascarpone cheese?

Mascarpone cheese is essentially an Italian cream cheese. What makes it taste different is the tangy flavor, which is often cause by the addition of acidic ingredients such as lemon juice or citric acid. Substitutions include 8 ounces cream cheese blended with 1/4 cup whipping cream or 1/4 cup sour cream. However, substitutions may cause a thinner consistency so I highly suggest buying mascarpone cheese at the grocery store.

This easy cannoli dip recipe will feed a crowd! Serve it with pizzelle cookies for an Italian touch. | www.ifyougiveablondeakitchen.com

Cannoli shells for dipping

Cannoli shells can be hard to find. Try your local grocery store and ask the store’s pastry chef. If you can’t find them, try broken waffle cones, pizzelle cookies or graham crackers! Serve the dippers separately (rather than in the dip) so they don’t get soggy.

More recipes with mascarpone…

If you enjoy the taste of mascaropone or have some leftover, here are a few recipes for you to try…

  • Tiramisu truffles
  • Cannoli cupcakes
  • Mascarpone ice cream
  • Tiramisu cups

Cannoli dip will surely be a crowd pleaser. If you try one of my recipes, be sure to tag @ifyougiveablondeakitchen on social media!

Cannoli Dip

Five-ingredient easy homemade cannoli dip recipe takes 15 minutes to make and can be stored in the fridge up to two days before serving.
5 from 3 votes
Print Pin Rate
Course: Dessert
Keyword: cannoli dip
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16 servings
Author: Haley D Williams

Ingredients

  • 2 cups (425 g) ricotta cheese, drained (one 15 ounce container)
  • 1 cup (226 g) mascarpone cheese (one 8 ounce package)
  • 1 1/2 cups (185 g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup (165 g) miniature semisweet chocolate chips
  • Cannoli chips or broken waffle cones for serving

Instructions

  • In a medium bowl using a hand mixer, beat ricotta cheese and mascarpone together until smooth. Slowly add the confectioners’ sugar and vanilla. Continue to mix until the sugar is completely incorporated. With a rubber spatula or large spoon, fold the mini chocolate chips into the cheese mixture.
  • Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days. Serve with pizzelle cookies or waffle cones broken into chip-size pieces to scoop cannoli dip and enjoy!

Video

Notes

  • Draining ricotta cheese: Place mesh strainer on top of a medium bowl. Line strainer with cheese cloth. Transfer ricotta cheese to the cheese cloth and use a spatula to press the cheese against the cheese cloth and drain the liquid. 
  • Storing cannoli dip: Store cannoli dip covered or in an airtight container in the refrigerator for 3 to 5 days.
  • Mascarpone substitute: Cream cheese may be substituted, but the dip will taste more authentic with mascarpone.
Tried this recipe?Mention @ifyougiveablondeakitchen or tag #ifyougiveablondeakitchen!

Inspired by allrecipes.

Five-ingredient easy homemade cannoli dip recipe takes 15 minutes to make and can be stored in the fridge up to two days before serving. It's a no-bake recipe that will feed a crowd! | www.ifyougiveablondeakitchen.com

Easy homemade cannoli dip with wafer cookies. You only need five ingredients and five minutes! | Recipe by @haleydwilliams