This dip was an easy hit over the holidays and one that works as well at Christmas as it does in the summertime, so I will most definitely be making it again soon. Though the photo above shows sugar cookies, it was best with strawberries for the dippers – something about that combination was absolute heaven. I brought this for a dessert after my family’s seven fish dinner, and though we enjoyed it we were too stuffed to do it justice; I came home with a lot leftover. That was really when the problem began.
I open my fridge a lot over the course of the day (I probably open it just to get the kids’ milk cups at least fifty seven times), and I found it impossible not to take a spoonful of dip every single time. Typically I’ll trash leftover desserts when I realize I’m the only person partaking and that I’m way overdoing it, but this was not the case here. I enjoyed every last speck of this dip and have absolutely no regrets.
Though we served it with cannoli “chips” from an Italian bakery, we also had out some fresh strawberries on the table. Someone started dipping them and the fried shells were forgotten – I recommend strawberries AND some broken sugar cookies for the best overall experience. Lastly, I did strain the ricotta because the recipe blueprint I used suggested that, but as I only got maybe a tablespoon of liquid I think next time I’ll skip this step. I included it because it’s not exactly difficult, but if you forget to do it still forge on with the recipe. Trust me, it’s worth it.
Cannoli Dip
Serves 8-10
1 c. ricotta cheese
2/3 c. heavy cream
1 tsp. vanilla extract
3/4 c. sugar
1 c. mascarpone cheese (8 oz)
1 c. mini chocolate chips, plus more for serving
Strawberries, crushed sugar cookies, or pizzelles for serving
1. Place ricotta cheese in fine-mesh sieve or cheesecloth and strain overnight (this is recommended but not absolutely necessary).
2. Combine ricotta, cream, vanilla, sugar, and mascarpone in a mixing bowl and beat with electric mixer on medium speed until thickened to desired “dip” consistency, or about three minutes.
4. Fold chocolate chips into mixture and scrape into serving bowl. Sprinkle with more chocolate chips, if desired.
5. Serve with strawberries, crushed sugar cones, pizzelles, or cannoli “chips” from a local bakery (or thin, crunchy gluten free sugar cookies).
