Cannoli Dip
Ingredients
Cannoli Dip
- 15 oz ricotta cheese
- 8 oz mascarpone Cheese
- 2/3 cup confectioners sugar
- 1 tsp vanilla
- 1/2 tsp Fiori di Sicilia extract (optional)
- 1/2 cup heavy cream
- 1/2 cup mini chocolate chips
- Pizzelle , graham crackers, and/or strawberries for serving
Pumpkin Cannoli Dip
- 15 oz ricotta cheese
- 8 oz mascarpone or light cream cheese
- 2/3 cup confectioners sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 1/2 tsp cinnamon ground
- 1/4 tsp ginger ground
- 1/4 tsp nutmeg ground
- 1/2 cup heavy cream
- 1/2 cup mini chocolate chips
- pistachios Chopped or additional chocolate chips for garnish (optional) Pizzelle, graham crackers, and/or apple slices for serving
Instructions
Cannoli Dip
- In the bowl of a food processor, combine the ricotta, mascarpone, confectioners' sugar, vanilla and Fiori di Sicilia (optional). Puree until smooth. Transfer the mixture to a serving bowl. In a separate bowl, whip the heavy cream until stiff peaks form. Add half of whipped cream to ricotta mixture and fold until combined; then add the remaining whipped cream and fold until combined. Stir in the chocolate chips. Serve with pizzelle, graham crackers, strawberries, or fried flour tortilla chips dusted lightly with cinnamon-sugar.
Pumpkin Cannoli Dip
- In the bowl of a food processor, combine the ricotta, mascarpone, confectioners' sugar, pumpkin puree, vanilla, cinnamon, ginger, and nutmeg. Puree until smooth. Transfer the mixture to a serving bowl. In a separate bowl, whip the heavy cream until stiff peaks form. Add half of whipped cream to ricotta mixture and fold until combined; then add the remaining whipped cream and fold until combined. Stir in the chocolate chips. Garnish with pistachios or chocolate chips, if desired. Serve with pizzelle, graham crackers, apple slices, or fried flour tortilla chips dusted lightly with cinnamon.
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