Ingredients
For the Cannoli Dip
- 1 cup (250g) whole milk ricotta cheese, drained
- 8 ounces (225g) mascarpone cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips
- 2 tablespoons finely chopped pistachios (optional)
- Zest of 1 orange (optional)
For the Cannoli Chips
- 8 small flour tortillas
- 3 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional Toppings
- Extra mini chocolate chips
- Crushed pistachios
- Powdered sugar
- Orange zest
- Chocolate drizzle
Instructions
Step 1: Prepare the Cannoli Dip
Drain the ricotta cheese thoroughly using a fine-mesh strainer or cheesecloth. Removing excess moisture ensures a thick and creamy dip.
In a large mixing bowl, combine:
- Ricotta cheese
- Mascarpone cheese
- Powdered sugar
- Vanilla extract
- Cinnamon
Using a hand mixer, beat until smooth, creamy, and fluffy, about 2–3 minutes.
Fold in the mini chocolate chips, pistachios, and orange zest if using.
Cover and refrigerate while preparing the chips.
Step 2: Make the Cinnamon-Sugar Coating
In a small bowl, mix together:
- Granulated sugar
- Ground cinnamon
Set aside.
Step 3: Prepare the Chips
Preheat your oven to 375°F (190°C).
Brush both sides of the tortillas with melted butter.
Using a pizza cutter or sharp knife, cut each tortilla into 6–8 wedges.
Arrange the wedges in a single layer on two baking sheets.
Sprinkle generously with the cinnamon-sugar mixture.
Step 4: Bake the Chips
Bake for 8–10 minutes, or until golden brown and crisp.
Watch carefully during the final few minutes, as they can brown quickly.
Remove from the oven and allow the chips to cool completely. They will continue to crisp as they cool.
Step 5: Assemble and Serve
Transfer the chilled cannoli dip to a serving bowl.
Top with:
- Extra mini chocolate chips
- Crushed pistachios
- Powdered sugar
- Orange zest
Arrange the cinnamon-sugar chips around the bowl on a serving platter.
Serve immediately.
Why You’ll Love This Recipe
- All the flavors of traditional cannoli with less effort
- Perfect make-ahead dessert
- No frying required
- Great for parties and gatherings
- Kid-friendly and crowd-pleasing
- Ready in just 30 minutes
Delicious Variations
Chocolate Cannoli Dip
Add 2 tablespoons cocoa powder to the dip for a chocolate version.
Nutella Cannoli Dip
Swirl ¼ cup Nutella into the finished dip.
Berry Cannoli Dip
Top with fresh strawberries, raspberries, or blueberries.
Espresso Cannoli Dip
Mix in 1 teaspoon instant espresso powder for a coffee-flavored twist.
Salted Caramel Cannoli Dip
Drizzle caramel sauce and a pinch of sea salt over the top.
Expert Tips
Drain the Ricotta Well
Excess moisture can make the dip runny. Drain for at least 30 minutes for the best texture.
Chill Before Serving
Refrigerating the dip for at least 1 hour allows the flavors to develop and creates a thicker consistency.
Use Fresh Mascarpone
Mascarpone adds richness and creates an authentic cannoli flavor.
Make Extra Chips
The cinnamon-sugar chips disappear quickly, so consider making a double batch.
Add Texture
Pistachios add a delicious crunch and complement the creamy filling beautifully.
Storage
Cannoli Dip
Store in an airtight container in the refrigerator for up to 3 days.
Chips
Keep in an airtight container at room temperature for up to 5 days.
For best results, store the dip and chips separately.
Serving Suggestions
Serve Cannoli Chips & Dip at:
- Birthday parties
- Holiday dessert tables
- Family gatherings
- Baby showers
- Potlucks
- Movie nights
- Game day celebrations
Pair with coffee, espresso, hot chocolate, or a dessert charcuterie board for an extra-special presentation.
Nutritional Information (Approximate Per Serving)
- Calories: 290
- Protein: 6g
- Carbohydrates: 24g
- Fat: 19g
- Fiber: 1g
- Sugar: 15g
This Cannoli Chips & Dip transforms the beloved Italian pastry into an easy, shareable dessert that’s creamy, crunchy, sweet, and completely irresistible. Every scoop delivers the classic flavors of cannoli in a fun and delicious new way!
