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If you love Italian cannolis, you are going to absolutely love this dessert dip! This cannoli dip recipe transforms the beloved Italian pastry into a big bowl of creamy, dreamy cannoli filling that’s perfect for sharing. I’ve deconstructed the classic bakery treat into an easy and interactive dessert that comes together in just minutes.
This decadent cannoli dip is essentially cannoli filling served with your favorite dippers on the side. Personally, I just love to break up store-bought cannoli shells and serve them alongside – I’m lucky enough to live near a fantastic Italian store that sells just the shells so you can make your own filling and stuff them at home. But this creamy, sweet cheese dip is also absolutely perfect with sliced apples, pears, and whole strawberries too. And if you are a cannoli fanatic like me, be sure to check out my Individual Cannoli Pies – amazing!
What Makes This Cannoli Dip Special
What I love most about this recipe is how it captures all the authentic flavors of traditional cannolis while being incredibly simple to make. I’ve used mascarpone alongside the ricotta, which creates a beautifully smooth and stable texture. The pistachios add that perfect crunch factor, while a touch of pure vanilla really accentuates that classic cannoli flavor profile.
You can fancy it up by topping the dip with more chopped pistachios (my personal preference!), maraschino cherries, orange zest, or even rainbow sprinkles for a fun pop of color. Yes, you can also go the more traditional route of chocolate chips, but my personal favorite twist is the pistachios.
Cannoli Dip Ingredients
Here are the simple ingredients you’ll need for this cannoli cream masterpiece:
Ricotta Cheese – The star of any cannoli filling! Use fresh, whole milk ricotta for the best texture and least amount of liquid. This creamy cheese provides that authentic cannoli base and keeps the dip from becoming grainy. But since you know I’m always looking to lighten up recipes, I’ve used low-fat. You decide what works for you.
Mascarpone – I’ve chosen traditional mascarpone because it lends a wonderfully smooth and stable texture. You can use cream cheese if you have any trouble finding mascarpone. And light cream cheese if you want to cut calories and saturated fats and save some Weight Watcher points.
Powdered Sugar – Also called confectioner’s sugar, this sweetens the dip without any grittiness and blends seamlessly into the cheese mixture.
Pure Vanilla Extract – A touch of vanilla enhances all the other flavors and adds that bakery-fresh taste.
Pistachios (chopped) – This is my personal twist! While chocolate chips are more traditional in cannolis, I love the sophisticated crunch and slightly salty contrast that pistachios bring to this sweet dip.
Ingredient Substitutions
Because I’m all about creating healthyish recipes that don’t sacrifice flavor, here are some fantastic substitution options:
Dairy Substitutions:
- Low-fat ricotta cheese (reduces calories and fat)
- Light cream cheese (cuts saturated fat significantly)
- Mascarpone cannoli dip variation: Swap mascarpone for cream cheese for a more budget friendly option.
Sugar-Free Options:
- Swerve confectioner’s sugar (zero calories, keto-friendly) or Lakanto powdered sugar substitute are great options.
- Powdered erythritol
- Sugar-free powdered sweetener of choice
Mix-In Alternatives:
- Mini chocolate chips (traditional choice)
- Sugar-free chocolate chips
- Chopped almonds or hazelnuts
- Orange zest
- Mini white chocolate chips
How to Make Cannoli Dip
This cannoli dip recipe couldn’t be easier! Here’s the simple process:
- Drain the ricotta – This step is crucial! Spoon ricotta onto layers of paper towels and gently press out moisture, or line a fine-mesh sieve with cheesecloth and let excess liquid drain away. This will keep your dip from getting watery.
- Mix the cheeses together – In a bowl, mix the drained ricotta and mascarpone until smooth and creamy. To make it super creamy use a hand mixer. It also makes the job easier.
- Add sweetness and flavor – Stir in the powdered sugar and vanilla extract until well combined.
- Fold in the pistachios – Gently fold in most of the chopped pistachios, reserving some for garnish. NOTE: for my WW friends, I’ll often just sprinkle them on top. Thereby reducing the # of points in the dish. This is your choice.
- Garnish and serve – Transfer to your serving bowl and top with remaining pistachios.
Best Cannoli Dippers
The beauty of this cannoli chips and dip concept is in the variety of dippers you can offer! Here are my top recommendations:
Traditional Options:
- Broken cannoli shells or cannoli chips
- Pizzelle cookies (broken into chip-sized pieces)
- Waffle cones or ice cream cones (broken up)
Sweet Dippers:
- Graham crackers
- Nilla wafers
- Chocolate chip cookies
- Sugar cookies
- Butter crisps
Fresh & Healthy:
- Fresh strawberries
- Apple slices
- Pear slices
- Peach slices
Creative Options:
- Pretzel sticks
- Waffle crisps
- Biscotti pieces
Serving Suggestions
I’ve taken to serving this cannoli dip mascarpone creation in individual serving cups with dippers on the side – it makes for an elegant plated dessert that’s perfect after a delicious Italian meal. You can also put the dip in a pretty bowl with dippers arranged around it for family-style serving.
For a lighter option, serve with just fresh fruit dippers and you’ve immediately created a healthier version of this indulgent treat.
Cannoli Dip
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 Oz. Ricotta cheese drained real well in a mesh strainer lined with cheesecloth
- 4 1/2 Oz. Mascarpone cheese, room temperature
- 1/2 Cup Powdered sugar
- 1/2 Tsp. Pure vanilla extract
- 1/4 Cup Pistachios, chopped
- Cannoli shells, cracked into larger pieces
- OR
- Cut fresh fruit like apples, pears and/or whole strawberries (optional)
- Cookies (optional)
Instructions
- In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined. Alternatively, and for a creamier texture, blend with a hand mixer or in a stand mixer.
- Serve in individual bowls sprinkled with the chopped pistachios. Serve the broken cannoli shells, cookies and/or fruit on the side.
Top 10 FAQs About Cannoli Dip
Pro Tips for Perfect Cannoli Dip
- Use fresh, whole milk ricotta for the least amount of liquid and best texture
- Use a hand mixer or stand mixer – you can use the power of a mixer to get this dip extra smooth and creamy
- Drain, drain, drain – properly draining ricotta is key to preventing a runny dip
- Serve within 2 days for optimal texture and freshness
- Chill before serving – the dip tastes best when it’s had time to set up in the refrigerator
The Verdict
This cannoli dip recipe has become an absolute favorite at family gatherings, holidays, and BBQs. It’s a cinch to pull together, and with only 5 main ingredients, it makes entertaining incredibly easy – not to mention absolutely delicious!
Whether you’re hosting a crowd or just want a simple no-bake dessert, this cannoli dip delivers all the sophisticated flavors of the classic Italian pastry in a fun, shareable format. No matter how you prepare it (and I’ve tried it both traditional and lightened-up ways), it’s simply irresistible!
Pin this recipe for your next gathering – your guests will be asking for the recipe all night long!
Finally
If you enjoyed this recipe, please leave a comment and rating below. I’d love to hear from you. Looking for other Italian inspired desserts? Try some of these:
Grilled Peaches with Mascarpone & Balsamic Drizzle
Lemon Olive Oil Cake with Balsamic Raspberries
