Cannoli Dip Recipe

just plain wonderful!! I use mascarpone instead of cream cheese...both are great!

I had an old cannolli filling recipe from years ago that is just about like this, to get the true filling, use marscapone in place of the cream cheese. Add almond extract instead of vanilla, add 1/4 cup finely chopped pistachios, and at the end, stir in 1/4 cup chopped marachino cherries. Make sure to dry the cherries on paper towels when done chopping them. If you want a thicker filling, increase the marscapone or decrease the ricotta. To get the creamy texture, make sure to blend the two cheeses throughly before adding anything else. Excuse the spelling, I'm getting ready to go someplace with this dessert and typing quickly! Enjoy.-PS if you make it thicker, just spoon it into sugar cones, waffle cones!-Update, 20 people at a party, they ate the whole thing! Were tired of chips and dip and this was like dessert before dinner! I went home with a tiny bag of leftover waffle cone chips!

I followed the recipe but cut the vanilla to 1/2 tsp and added 1/2 tsp almond extract. I also added thickener of 3 tbsp cornstarch mixed with hot milk until it forms a glue like paste then blended into the dip and then folded in the chocolate chips. Used whole milk ricotta. Beat everything til smooth.

I thought this was a good easy recipe. I always read reviews before attempting so I was sure to use whole milk ricotta and actually allowed it to drain in the fridge in a colander on paper towel for a day. I also used both cream cheese, 4oz. and a tub of mascarpone. As far as flavoring goes, tweak it to your taste and liking. I used lemon and almond extract as well as cinnamon as I am big on flavor, Used 2 cups of confectioners sugar and the taste was delicious to me. I used the dip as a spread and frosting to make a crepe or pancake layer cake........so yummy!!!! I was attempting to duplicate a cake that I had at a restaurant. I loved it!!! Used the filing to layer the crepes and then to frost the layered cake. Excellent!!!

This gets 4 stars for ease of prep and very favorable reviews from coworkers. I feel like it's missing some kind of zip to make it like a true authentic cannoli taste however. I prefer the cream cheese over marscapone cheese recipes because they come closer in my opinion to that authentic flavor. Plus cream cheese is a fraction of the cost of preparing with marscapone. Tip: blend with a power mixer to make very smooth, hand stirring will not have the same smoothness!

When I made the cannoli dip .. I used Marscapone and proceeded with the exact recipe , and the results were "soupy " I decided to freeze it in a Tupperware container for several hours .. The outcome was amazing cannoli ice cream !! which I scooped into Sugar Ice cream cones .. I am glad I was able to recover the soupy mixture and create a new dessert out of what seemed to be a disappointment. . My whole family, myself included loved the cannoli ice cream ..

Anyone who has ever used ricotta cheese should know to strain it 24 hours in the refrigerator before so that all the extra liquid is removed. I place cheese cloth inside of a strainer and then place the strainer over a bowl and leave in the refrigerator overnight. I’m surprised that this website does not recommend that step. It will make a huge difference in the consistency of the final product. This recipe is excellent and last longer in the fridge than the recipe states. I do like the addition of candied orange, peel, or any candied fruit like cherries.

I think this recipe is great, but if you like the creamier essence found in many restaurant & bakery cannolis, put the ricotta cheese through the food processor before using. It breaks up those teensy, tinsy curds and you have a smoother result. For a lot of folks it's a texture thing with ricotta. Also noticed that some folks missed the lemon/citrus flavor. That can be added with lemon extract or lighter with concentrated lemon juice, but lots of places don't add the citrus anymore. A preference thing. Don't use too much juice, though. You want the cheeses to cling together. Almond or almond/vanilla are a great addition to this.

Yummy! Instead of vanilla extract, I used 1/2 t. Orange extract and 1/2 t. Almond extract. Phenomenal flavor. Next time will dry ricotta in strainer or paper towels first.

Absolutely delicious! After mixing it together I placed it into the refrigerator to chill. There was no grittiness. I added the zest of one orange. Yum!

I took other's suggestions to really whip the cream cheese and ricotta well. 5 mins with a hand mixer did the trick. So creamy and thick. Used whole milk ricotta, I tried to drain it but nothing came off of it. I did add some lemon zest and cinnamon as for my tastes it was a little too one dimensional. That gave it the extra deliciousness I was looking for. I didn't realize how crazy simple this is to make. That might be a bad thing.

Very easy recipe and always comes out so delicious!

Everyone keeps asking me to make it again.

My daughter and I just made it. I'm very happy with it. Taste amazing

Super runny/thin. Does not thicken.

I have had cannoli dip many times. This recipe is terrible. The ricotta makes it gritty, and it is not supposed to be gritty. Mine also was too runny. The consistency is supposed to be like chip dip and this was more like cake batter. This recipe is a swing and a miss. I don't even want to eat it and I have a whole bowl of it. What a waste. There's no fixing it.

I made this per the recipe. We did eat it, however it is not one I'll repeat. It was neutral in taste but never firmed up, even in the fridge overnight.

Besides the vanilla I added a smidge of orange extract, delicious!

Super easy and what a great treat!

I finally found a recipe I can actually follow successfully.