Take this simple 6-ingredient Authentic Cannoli Dip to your next family party for an easy but memorable dessert! My family talks about this dessert as if I spend hours making it when it takes me all of 5 minutes of hands-on time. Plus, I make my homemade cannoli chips and serve them hot on special occasions!
Love this take on an Italian dessert? Try our Pistachio Cream Tiramisu or Rainbow Cookie Cake!
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Why This Recipe
You want to make a dessert for the family party, but cakes and all the baked goods can take forever! Plus, if you're already cooking something that takes a while, like Authentic Bolognese or Creamy Cherry Tomato Risotto. If you want something easy but still authentic and delicious, cannoli dip is the perfect dessert. Kids love dipping in it, adults love the classic flavors, and the dip only takes 5 minutes of hands-on time!
Now, if you're looking to go the extra mile and make a strong impression, you can make my homemade cannoli chips. These cannot be beaten by anything bought in a store, but the dip is also great for using alternatives like waffle cone chips, pizzelles, fresh fruit, or cinnamon sugar crackers!
Ingredient Notes and Substitutions
- Ricotta- Ricotta should be well-drained for the most authentic version of homemade cannoli dip. You can make homemade ricotta with less extra draining.
- Powdered sugar- Powdered sugar needs to be sifted into the ricotta, or it will clump up.
- Ice water- Ice water needs to be used rather than cold or lukewarm water because it will keep the butter from starting to melt while mixing.
- Marsala- Sweet marsala is best in desserts. Dry marsala is best used in dishes like Restaurant-Style Chicken Marsala or Pork Tenderloin Medallions in Marsala!
- Butter- Unsalted cold butter should be added to the dough. The less it melts into the dough, the better for creating those bubbles cannolis are known for.
- Cannoli Chips- We use our homemade cannoli chip recipe below, but there are so many options for substitutes like cookies, pizzelles, waffle cone pieces, or fresh fruit!
*Please see the recipe card below for more information on the ingredients.
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How to Make Cannoli Dip
Step 1: Place ricotta in a mesh strainer over a bowl. Wrap it in plastic wrap and place it in the refrigerator to drain for 6 hours or overnight.
*Pro-Tip: You can skip the draining if you're serving immediately. But if you plan on serving later, draining makes sure that water doesn't separate from the ricotta in the cannoli dip.
Step 2: Remove ricotta from the fridge and combine in a bowl with vanilla, orange zest, mini morsels, chopped pistachios, and sifted powdered sugar.
Step 3: Top cannoli dip with extra chocolate chips and pistachios. Serve with homemade cannoli chips (see below for recipe instructions), crackers, fruit, or waffle cone pieces.
How to Make Cannoli Chips
Follow the step-by-step directions below to make homemade cannoli chips. See the accompanying photos to see how your dough should look after each step.
Step 4: Whisk together flour, cinnamon, salt, and sugar in a bowl.
Step 5: Pour the mixture out onto a smooth surface, like a wooden or plastic cutting board. Create a well in the flour.
Step 6: Place the egg yolk and marsala wine into the well.
Step 7: Use a fork to slowly mix the flour from the edges of the well into the yolk and marsala.
Step 8: Once combined as well as possible (it'll still be quite dry), add the cold butter.
Step 9: Start chopping in the cold butter and add 1 tablespoon of ice water. Cut in the butter with a bench scraper until the dough combines into a ball.
Pro-Tip: Using ice water will make sure the butter doesn't begin to melt.
Step 10: If the dough still seems dry, add another tablespoon of ice water at a time.
Step 11: The dough should be combined into a rough ball.
Pro-Tip: Don't overwork the dough. We don't want the butter to start to melt. The ice water will help prevent this.
Step 12: Wrap in plastic wrap and rest for 1 hour.
Pro-Tip: Resting the dough will make it easier to roll out because the gluten will be relaxed. Dough can also be refrigerated overnight. Just remove from the refrigerator 2 hours in advance of rolling it out.
Step 13: Roll out the dough with a rolling pin on a floured work surface until about ⅛ inch thickness.
Pro-Tip: After rolling out the dough, it may stick to the work surface. Use a bench scraper to unstick it.
Step 14: Cut the dough into 1-inch squares or triangles. Brush with the egg white.
Step 15: Heat the canola oil in a pot or dutch oven over medium heat. Once the temperature reaches 375℉, place the cut pieces into the oil to fry in batches.
Pro-Tip: Make sure to keep the temperature between 350℉ and 375℉, otherwise the chips become a bit doughy.
Step 16: Fry the cannoli chips for 5 minutes or until golden brown. Use a slotted spoon or strainer to remove them from the oil and place them onto a cooling rack. Dust with powdered sugar and serve with cannoli dip.
Homemade cannoli dip and cannoli chips is a great Italian dish to serve on the holidays or just for an evening get-together. This is the perfect dessert to serve after a long day of cooking Italian classics like Authentic Italian Sunday Sauce or Authentic Italian Porchetta! Cannoli dip also pairs perfectly with a bitter cocktail like a Cherry Amaretto Sour!
Recipe FAQs
You can make a creamier, more New York-style cannoli cream; you can add mascarpone. ½ a cup of mascarpone will help make the dip much creamier.
You can use anything from fresh fruit, cinnamon sugar crackers, or waffle cone chips! Or you can use the cannoli cream to stuff cannolis!
If you're not using homemade ricotta, store-bought ricotta can contain tons of water, which can make your dip too watery. It's best to drain overnight or at least squeeze in a cheese cloth at last resort.
Cannoli dip will last in the fridge for up to 5 days as long as the ricotta is well-drained.
I store the chips in a paper bag. The cannoli chips will last for 1-2 days. Reheat in the oven at 350℉ for 5 minutes.
Italian Classics to Serve Before Dessert!
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Cannoli Dip (with Homemade Cannoli Chips
Equipment
- 1 mesh strainer
- 1 medium bowl
- 1 sifter
- 1 Rolling Pin
- 1 bench scraper
- 1 cooling rack
Ingredients
Homemade Cannoli Cream
- 20 oz whole milk ricotta
- ½ cup mini morsel chocolate chips
- ⅓ cup pistachios, chopped
- 1 tablespoon orange zest
- 1.5 teaspoon vanilla
- ½ cup powdered sugar
Homemade Cannoli Chips
- 1.5 cups all-purpose flour
- 1 tablespoon sugar
- 1.4 teaspoon salt
- ⅓ cup sweet marsala wine
- 1 egg, separated
- 2 tablespoon unsalted butter
- 2-3 teaspoon ice water
- 1 pinch cinnamon
- 1 liter canola oil
Instructions
Homemade Cannoli Dip
- Place ricotta in a mesh strainer over a bowl. Wrap it in plastic wrap and place it in the refrigerator to drain for 6 hours or overnight.
- Remove ricotta from the fridge and combine in a bowl with vanilla, orange zest, mini morsels, chopped pistachios, and sifted powdered sugar.
- Top with extra chocolate chips and pistachios. Serve with homemade cannoli chips, crackers, fruit, or waffle cone pieces.
Homemade Cannoli Chips
- Whisk together flour, cinnamon, salt, and sugar in a bowl. Pour the mixture out onto a smooth surface, like a wooden or plastic cutting board. Create a well in the flour.
- Place the egg yolk and marsala wine into the well. Use a fork to slowly mix the flour from the edges of the well into the yolk and marsala.
- Once combined as well as possible (it'll still be quite dry), add the chopped cold butter. Start chopping in the cold butter and add 1 tablespoon of ice water. Cut in the butter with a bench scraper until the dough combines into a ball. If it still seems too dry, add in another tablespoon or 2 of ice water.
- Combine well until the dough is a rough ball. Then wrap in plastic wrap and rest at room temperature for 1 hour. The dough can be refrigerated overnight. Just remove 2 hours before you plan on frying.
- Roll out the dough with a rolling pin on a floured work surface until about ⅛ inch thickness. Cut the dough into 1-inch squares or triangles. Brush with the egg white.
- Heat the canola oil in a pot or dutch oven over medium heat. Once the temperature reaches 375℉, place the cut pieces into the oil to fry in batches.
- Fry the cannoli chips for 5 minutes or until golden brown. Use a slotted spoon or strainer to remove them from the oil and place them onto a cooling rack. Dust with powdered sugar and serve with cannoli dip.
Video
Notes
- You can skip the draining if you're serving immediately. But if you plan on serving later, draining makes sure that water doesn't separate from the ricotta in the cannoli dip.
- Using ice water will make sure the butter doesn't begin to melt.
- The cannoli chip dough can be refrigerated for up to 3 days. Just make sure to remove it from the fridge 2 hours before you begin to roll it out.
- Don't overwork the dough. We don't want the butter to start to melt. The ice water will help prevent this.
- After rolling out the dough, it may stick to the work surface. Use a bench scraper to unstick it.
- Make sure to keep the temperature between 350℉ and 375℉, otherwise the chips become a bit doughy.
Vincent DelGiudice says
My family loves this dip. It's just the perfect sweetness without being over powering! Plus cannoli dip is so easy to make in a pinch with just a few simple ingredients!