Cannoli Dip
This creamy cannoli dip recipe has all the flavor of a classic Italian cannoli pastry, in the form of a delicious dessert dip!
Servings: 4 cups
Ingredients
- 8 oz cream cheese or plant based alternative
- 16 oz ricotta cheese or vegan ricotta
- 1 1/2 cups powdered sugar or erythritol
- 2 tsp pure vanilla extract
- 1/2 cup mini chocolate chips or more as desired
Instructions
- To prepare the no bake cannoli dip, let cream cheese come to room temperature. Use a stand mixer, food processor, or hand beaters to blend all ingredients except chocolate chips until smooth. Stir in the chocolate chips by hand, then transfer the recipe to a serving bowl. Garnish with powdered sugar and serve with fresh strawberries and pizzelle if desired. Refrigerate leftovers in a covered container for up to a week.View Nutrition Facts
Video
Notes
Feeling fancy? Use the cannoli dip as filling for Easy Cinnamon Rolls.
Nutrition
Serving: 2tbsp | Calories: 40kcal | Carbohydrates: 1.2g | Protein: 2.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 38mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 90IU | Calcium: 44mg