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Easy Cannoli Dip

Easy cannoli dip is a creamy ricotta dessert dip with mini chocolate chips and a cinnamon-kissed sweet flavor. Chill for an hour so it thickens into a scoopable texture, then serve with cannoli shells, pizzelle cookies, or graham crackers.
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Prep Time 10 minutes
chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Easy Cannoli Dip
  • 2 cup whole milk ricotta cheese
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1 cup mini chocolate chips
  • 1 Cannoli shells, pizzelle cookies, or graham crackers for serving

Equipment

  • 1 stand mixer

Method
 

Make the dip
  1. Beat the whole milk ricotta cheese and softened cream cheese until smooth and creamy, scraping the sides as needed until no lumps remain.
  2. Add powdered sugar, vanilla extract, and cinnamon, then beat until well combined and evenly colored.
  3. Fold in the mini chocolate chips, reserving some for topping so each bite has chocolate throughout and on top.
Chill and serve
  1. Transfer the mixture to a serving bowl, cover, and refrigerate for at least 1 hour until set and scoopable.
  2. Top with the reserved mini chocolate chips, then serve with cannoli shells, pizzelle cookies, or graham crackers for dipping.

Notes

For the creamiest texture, let the cream cheese come fully to room temperature before beating. Refrigerate in a covered container for up to 3 days; freeze is not recommended as the dip can become grainy after thawing. For a lighter option, use reduced-fat cream cheese while keeping the ricotta the same to preserve the classic cannoli flavor.