Recipe

Cannoli Dip

A creamy, no-bake dessert dip inspired by classic cannoli filling, lightly sweet with vanilla, orange zest, and mini chocolate chips.

By Matt Campbell

•

4.8

A white bowl of creamy cannoli dip topped with mini chocolate chips and orange zest on a bright kitchen counter, with waffle cone pieces and biscotti nearby

Jump to Recipe

If you love cannoli but do not love the whole deep-fry-a-shell situation, this is your dessert. Cannoli dip is basically the best part of cannoli, the creamy filling, whipped into a scoopable, shareable bowl of happiness.

It is sweet but not cloying, cozy from vanilla, and bright from a little orange zest. Add mini chocolate chips, grab whatever you have for dipping, and suddenly you are the person who “just threw something together” that everyone keeps hovering around.

A neatly arranged set of ingredients including ricotta, mascarpone, powdered sugar, vanilla, and mini chocolate chips on a clean kitchen counter with soft natural light

Why It Works

Classic cannoli flavor without the fuss: no frying, no piping bags required, and still tastes like the real deal.
Thick, scoopable texture: draining the ricotta keeps the dip creamy, not watery.
Easy to make ahead: it gets even thicker after a chill, like it is settling into itself.
Flexible for any crowd: set out a dipper board with cookies, fruit, and cone pieces and let everyone choose their own adventure.

Pairs Well With

Storage Tips

Refrigerate: Store cannoli dip in an airtight container for 3 to 4 days. This assumes fresh ingredients and proper refrigeration. When in doubt, give it a sniff and a quick taste check before serving.

If it loosens up: Ricotta can weep a little as it sits. Just give it a good stir. If you want it thicker, fold in 1 to 2 tablespoons more powdered sugar or a spoonful of mascarpone.

Do not freeze: The texture tends to turn grainy once thawed.

Common Questions

Do I have to drain the ricotta?

I highly recommend it. Draining makes the dip thick and fluffy instead of soupy. Even 20 to 30 minutes helps a lot. If your kitchen is warm, drain in the fridge instead.

Can I use only ricotta (no mascarpone)?

Yes. The dip will be a little lighter and slightly grainier, but still delicious. If skipping mascarpone, consider adding 2 to 4 tablespoons of heavy cream or a spoonful of Greek yogurt for extra creaminess.

How do I make it taste more like bakery-style cannoli filling?

Use good vanilla, do not skip the pinch of salt, and add the orange zest. For extra nostalgia, add 1 tablespoon mini chocolate chips on top right before serving and a tiny dusting of powdered sugar.

What should I serve with cannoli dip?

My favorites are waffle cone pieces, biscotti, graham crackers, vanilla wafers (Nilla-style), ladyfingers, and sliced strawberries. Pretzel thins are also weirdly great if you like sweet and salty.

Can I make cannoli dip ahead?

Yes. Make it up to 24 hours ahead, cover, and refrigerate. Stir before serving, and add any chocolate chips you want on top right before serving so they stay crisp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Fine mesh strainer (for draining ricotta)
Cheesecloth or paper towels (optional but helpful)
Medium mixing bowl
Hand mixer or sturdy whisk
Microplane or zester (for orange zest)
Rubber spatula

This dip is my go-to when I want a dessert that feels a little fancy but behaves like a weeknight recipe. I first made it for a family hang where I did not have time for anything complicated, and the bowl basically disappeared before dinner was even fully done. Now it is my move for potlucks and last-minute guests: drain the ricotta, whip, taste, adjust, and call it a win.

Cannoli Dip

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes (plus optional chilling)

Servings 10 (about 2 1/2 cups dip, about 1/4 cup per serving)

Ingredients

Ricotta cheese: 1 1/2 cups (about 12 ounces), whole milk if possible
Mascarpone cheese: 8 ounces, softened
Powdered sugar: 3/4 cup, plus more to taste
Vanilla extract: 2 teaspoons
Orange zest: 1 teaspoon (from about 1 orange)
Ground cinnamon: 1/4 teaspoon
Kosher salt: 1 pinch
Mini chocolate chips: 1/2 cup, plus more for topping
Optional for serving: waffle cone pieces, biscotti, graham crackers, vanilla wafers, ladyfingers, strawberries, or sliced apples

Ricotta cheese draining in a fine mesh strainer set over a bowl on a kitchen counter, with paper towels lining the strainer

Instructions

Drain the ricotta (recommended). Add ricotta to a fine mesh strainer set over a bowl. Line the strainer with cheesecloth or a couple layers of paper towels if you have them. Let drain 20 to 30 minutes. If your kitchen is warm, drain in the fridge. For the thickest dip, drain overnight in the fridge.
Whip the base. In a medium bowl, add the mascarpone, powdered sugar, vanilla, orange zest, cinnamon, and salt. Mix with a hand mixer on medium until smooth and creamy, about 30 to 45 seconds.
Add ricotta and whip again. Add the drained ricotta to the bowl. Mix on low at first, then medium, just until fluffy and combined, about 30 to 60 seconds. Do not overmix or it can loosen.
Fold in chocolate chips. Use a spatula to fold in mini chocolate chips (save a tablespoon or two for the top if you want it pretty).
Taste and tweak. Want it sweeter? Add 1 to 2 more tablespoons powdered sugar. Want it brighter? Add a little more orange zest. Want it more bakery-style? Add an extra pinch of cinnamon and salt.
Chill (optional) and serve. You can serve right away, but a 30-minute chill makes it thicker and more scoopable. Spoon into a serving bowl, top with extra mini chips and a little zest, and put out your dippers.

Tips and Variations

Pick the right ricotta: Whole-milk ricotta gives the best texture. If you can, avoid very wet, spreadable tub-style ricotta, since it tends to make a looser dip unless you drain it well.
Make it extra smooth: If your ricotta is grainy, press it through a fine mesh strainer with a spoon after draining, or give it a quick blitz in a food processor before mixing.
Ricotta too wet? Drain longer. Cannoli dip lives or dies by moisture control.
Chocolate options: Mini chips disperse best, but chopped dark chocolate is great for a more grown-up bite.
Pistachio cannoli dip: Add 2 to 3 tablespoons chopped pistachios and a tiny drop of almond extract (go easy, it can take over).
Holiday vibe: Add 1 tablespoon finely chopped candied orange peel or a few tablespoons of chopped maraschino cherries.
Lightened-up version: Swap mascarpone for full-fat Greek yogurt. The flavor shifts slightly tangier, still very snackable.

A family-style table setting with a bowl of cannoli dip in the center and small plates of cookies, fruit, and waffle cone pieces arranged around it

Nutrition information is estimated.

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Cannoli Dip

Why It Works

Pairs Well With

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Classic Tiramisu Recipe

Bakery-Style Cheese Danish

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Affogato

Storage Tips

Common Questions

Do I have to drain the ricotta?

Can I use only ricotta (no mascarpone)?

How do I make it taste more like bakery-style cannoli filling?

What should I serve with cannoli dip?

Can I make cannoli dip ahead?

Cannoli Dip

Ingredients

Instructions

Tips and Variations