Italian Cannoli Dip Recipes

CANNOLI DIP

Steps:

• Add ricotta, cream cheese, and powdered sugar into the bowl of an electric mixer beating on medium-high speed until smooth. (3-5 minutes.)
• Add in the vanilla, whipping for another 30 seconds.
• Taste the dip - if you'd like it sweeter, add more powdered sugar, about 2 tablespoons at a time. (up to 8 tablespoons)
• Add in mini chocolate chips stirring with a spatula.
• Keep some of the mini chocolate chips to garnish the dip top.
• Put a waffle cone in the center of the dip for additional garnish.
• Serve dip immediately with broken waffle cones and/or small chocolate chip cookies.
• Store in a container with a lid and place in the refrigerator.

CLAUDIA LAMASCOLO

Steps:

• In a small bowl whip the heavy cream until peaks form but do not overmix and to this mixture fold in the chocolate chips and set aside.
• In a medium-sized bowl mix the Mascarpone cheese until creamy looking then add the ricotta, gently stir in the powdered sugar.
• Fold in the whipped cream mixture with chips and cinnamon if using.
• Place in a low edged dish and sprinkle the top with more miniature chocolate chips, a dusting of powdered sugar and chopped pistachios if using.
• I also arrange my platter with assorted graham crackers and a broken cones, fruit, chips, (see below for more suggestions) and drizzled the platter with a splash of marsala wine.
• Suggestions for scooping this delicious cannoli dip: Italian pizzelle cookies broken, broken cannoli shells, chocolate miniature Hershey bars or Kit Kat bars, regular, chocolate or cinnamon coated graham crackers, strawberries, broken waffle or sugar cones, cinnamon sugared cookies, cinnamon pita chips, cinnamon tortilla chips, or spread on cinnamon sugar toast points.

CANNOLI DIP

Steps:

• In a medium bowl, combine ricotta with mascarpone and beat with a hand mixer until smooth. Gradually add in the powdered sugar, and beat until thick and creamy. Add in the vanilla extract and mix again.
• Fold in ¾ of the choc chips. Cover the bowl with plastic wrap, and chill in the fridge for at least 1 hour and up to 48 hours.
• Transfer to a bowl, sprinkle with the remaining chocolate chips. Serve with broken waffle cones or cannoli chips and fresh strawberries.

HOMEMADE CANNOLI

Steps:

• For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
• For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
• To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
• To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

CANNOLI DIP

Steps:

• Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

ITALIAN CANNOLI FILLING OR DIP

Steps:

• Zest the orange and mix all ingredients in a mixing bowl.
• Mix on high speed for one minute scraping the bowl once or twice.
• Put the filling in a gallon sized zipper bag in the refrigerator for one hour or longer. Overnight works well.
• Fill in cannoli shells by cutting a corner off the zipper bag and gently squeezing into one end of the cannoli shell, repeat on the other end.
• You can also serve on cookies or as a dip.