Cannoli Dip

Cannoli Dip

Lady Di’s note for making Cannoli Dip!

I found the recipe for this Cannoli Dip on line at Allrecipes. 

https://www.allrecipes.com/recipe/235797/cannoli-dip/

This makes a LOT of dip, great for a crowd.  But for a smaller group you can cut it in half.  It is DELICIOUS!  You can eat it with a spoon!!!!

To serve you will need Pizzelles– Homemade, or store bought, broken into pieces for dipping. Some stores sell cannoli pieces just for dipping!  You could also use broken up waffle cones (the kind you use for ice cream) or graham crackers!

Ingredients Needed for Dip:

2 – Cups Ricotta Cheese

1 – 8 oz. Package of Cream Cheese

1 1/2 – Cups Confectioners’ Sugar

1 – Teaspoon Vanilla Extract

1 – Cup of Mini Chocolate Chips, I use Ghirardelli

Directions for the Dip:

Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla.  Mix well until sugar is completely incorporated.  Fold in the 1 cup of Ghirardelli Mini Chocolate chips.  Cover bowl with plastic wrap and refrigerate until chilled…..at least 10 minutes.

Note:  When we make our homemade Pizzelles we sometimes make a few Cannoli Shells and fill them.  HOWEVER…..this recipe is NOT as thick as a filling.  Look online as there are many great Cannoli Filling Recipes that strain the Ricotta to get out the excess water.  I am just to lazy to do all that work so we use this!   LOL

Cannoli Filling Recipe

Ingredients for Chocolate Dipped Cannoli Shells:

1 – 12oz. Bag of Chocolate chips for melting and dipping the cannoli shells.  I like Ghirardelli Dark Chocolate Chips

Optional:   Toppings of your choice

You can serve these with just the chocolate coating or make them more yummy by putting toppings of your choice on the chocolate…..like sprinkles, finely chopped pistachios or even grated chocolate!

Directions for Dipping Cannoli Shells:

I use a 1 cup glass measuring cup, or small glass bowl, for the chocolate chips.  I melt about 1/2 cup of chocolate chips.  Put in microwave to melt for 30 seconds. Take out and stir.  If needed put in again for 15 seconds, take out and stir again.  They should be mostly melted, with some pieces still visible, just keep stirring as the warm glass cup/bowl will continue melting the chips.  If your chocolate is too thick when melted try adding about 1 teaspoon of oil or butter to thin out.  

Dip the ends of the cannoli shells in the melted chocolate.   Hold over the glass cup and let excess drip off and then place on a wax paper lined cookie sheet for about 10/15 minutes to harden.  You can fill and serve the cannoli shells just like this or you can put some chocolate sprinkles, finely chopped nuts or grated chocolate on the melted chocolate and place them in the refrigerator to set.

Note:  When we make our homemade Pizzelles we sometimes make a few Cannoli Shells and fill them.  HOWEVER…..this recipe is NOT as thick as a filling.  Look online as there are many great Cannoli Filling Recipes that strain the Ricotta to get out the excess water.  I am just to lazy to do all that work so we use this!   LOL

Leave a Reply