Cannoli Dip Recipe
Turning the flavors of cannoli into a dip is about the best idea you'll have today, so get some ricotta cheese and some chocolate chips and get to work!
Show your friends and family how much you love them by whipping up this quick cannoli dip for a sweet Italian treat.
All the flavors of cannolis mixed together into a dip is a fun and easy way to enjoy this Sicilian-inspired dessert.
View recipe photos of Cannoli Dip posted by millions of cooks on Allrecipes.com
Loved the taste of this, but like other reviews, it came out very soup like. I saw the reviews to strain the ricotta a little too late as I'd already made it. However, for those of you who also didn't strain the cheese and ended up with cannoli soup, you can fix this by taking three tablespoons of cornstarch and heating it in a saucepan with about 1/2 cup of milk (or heavy whipping cream) until it makes a thick smooth paste. Add this to your dip and mix it with an electric mixer until it's blended and smooth. Since I substituted 4oz of the cream cheese with a pint of heavy whipping cream (per another recommendation on here) I ended up with more filling than the original recipe and ended up using six tablespoons of cornstarch and about a cup of milk brought to boil (briefly) to bring the dip to the consistency of actual cannoli filling. It didn't affect the taste at all, but if it does for you, just add more sugar and perhaps more chocolate chips.
Why this recipe got so many good reviews is a mystery to me. The ricotta cheese makes this dip both too runny and also lumpy (think cottage cheese consistency). You really have to drain and dry the ricotta if you want to avoid the soupiness, and even then you will still get the unpleasant lumps. The flavor was incredibly bland as well, and not like any traditional cannoli I've ever tasted. I had to add extra sugar, double the vanilla and then add a teaspoon of cinnamon to give this dish any real flavor. This is one of those terrible recipes that should stay floating around on Facebook where it belongs, and should never appear on a legitimate cooking website. If you call this "cannoli" dip you might as well slap some Cool Whip on a graham cracker crust and call it New York Cheesecake, because that is about the depth of this trash dessert.
I like the flavor of this recipe, I added orange peel to the recipe for extra flavor. But as this recipe is titled....it is a DIP. I attempted it for cannoli filling and it was a fail accept for the cannoli (pizelle) shells I made into bugles. HOWEVER, this recipe is tasty and we used it as dip and it was delicious! Looking forward to using this with Nilla wafers or taking it as a potluck type plate with the cookies OR packaging it nicely in mason jars and delivering along with my pizelle cookies.