Mom's Best Recipes
Recipe

Cannoli Dip

A fluffy, sweet ricotta and mascarpone dip with mini chocolate chips and orange zest, ready in minutes (plus a quick ricotta drain) and made for serious scooping.

Author By Matt Campbell
4.8
A ceramic bowl filled with creamy cannoli dip topped with mini chocolate chips and orange zest on a bright kitchen counter, surrounded by waffle cone pieces and berries
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If cannoli are the life of the party, this cannoli dip is their low-maintenance best friend. Same sweet, creamy vibe. Same chocolate chip chaos. None of the shell-frying commitment. You whip it up in one bowl, drain the ricotta while you gather everything else, then hand everyone something crunchy and watch the dip disappear.

This version stays true to the classic flavor profile with ricotta, mascarpone, vanilla, and a little orange zest. It is bright, cozy, and just rich enough to feel like dessert, but not so heavy that you regret the third scoop. The only real rule is this: taste as you go. The dip should make you pause mid-bite and go, “Okay, wow.”

Ricotta, mascarpone, powdered sugar, vanilla, mini chocolate chips, and an orange on a clean kitchen counter with measuring spoons

Why It Works

  • Ricotta done right: Draining the ricotta keeps the dip thick, fluffy, and not watery.
  • Mascarpone brings the silk: It smooths out ricotta’s texture and adds that classic cannoli richness.
  • Bright flavor without fuss: Orange zest and vanilla make it taste like an Italian bakery case, in the best way.
  • Make-ahead friendly: A short chill helps it set and lets the flavors mingle.
Ricotta cheese draining in a fine mesh strainer set over a bowl on a kitchen counter

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Storage Tips

Refrigerate: Store cannoli dip in an airtight container in the fridge for up to 4 days.

Expect a little moisture: Ricotta can release liquid as it sits. If you see any, just stir it back in, or pour it off for a thicker dip.

Keep dippers separate: Waffle cone pieces and cookies go soft fast. Store them at room temp in a sealed bag or container and dip right before serving.

Freezing: I do not recommend freezing this. The texture can turn grainy and weepy once thawed.

Common Questions

Do I have to drain the ricotta?

You do not have to, but you will like the dip more if you do. Draining for 20 to 30 minutes makes it thicker and less likely to get watery on the snack table.

Can I make cannoli dip without mascarpone?

Yes. Swap the mascarpone for 8 ounces of cream cheese (softened). The flavor is slightly tangier and more “cheesecake,” but still absolutely scoop-worthy.

How do I make it smoother?

For ultra-smooth dip, blitz the drained ricotta in a food processor for 20 to 30 seconds before mixing. Also make sure your mascarpone is cold but not rock-hard, so it blends easily.

Is this safe to leave out at a party?

Treat it like any dairy-based dip. Keep it chilled and do not leave it out longer than about 2 hours total. If it is a hot day, keep the bowl nested over a larger bowl of ice.

What should I serve with cannoli dip?

My favorites: waffle cone pieces, pizzelle, vanilla wafers, graham crackers, strawberries, and sliced apples. If you want the full cannoli vibe, toss in a bowl of extra mini chocolate chips for sprinkling.

I love a recipe that feels a little fancy but behaves like a weeknight meal. Cannoli dip is that friend. It shows up looking impressive, tastes like you made a plan, and secretly took you less time than finding the good serving spoon. The first time I made it, I meant it to be “for later,” then I caught myself doing the classic kitchen move: one spoonful to taste, one to adjust, one to confirm the adjustment, and suddenly I needed to make a second batch for the actual humans in my house.