I’ve always adored the creamy sweetness of cannoli, but I know that not everyone can enjoy ricotta cheese due to dietary preferences or restrictions.
This led me on a quest to create a cannoli dip that has all the traditional flavors we love, minus the ricotta. I found that it’s entirely possible to whip up a luscious dip that captures the essence of the classic Italian dessert without using ricotta cheese.
In my exploration, I discovered mascarpone and cream cheese as excellent substitutes that provide a similar richness and texture. The dip starts with a smooth base that is both decadently creamy and easy to make, ensuring that every scoop on your cannoli shell or cookie is as satisfying as the original filling. A variety of mix-ins like mini chocolate chips or citrus zest can be incorporated to enhance the depth of flavor, making the dip customizable to your taste buds.
This version of cannoli dip not only accommodates different dietary needs but also offers a simple and quick way to enjoy the cannoli experience at any gathering. Whether you’re serving it at a party or indulging at home, this alternative cannoli dip promises to delight anyone looking to savor the sweet, creamy taste of cannolis without the ricotta.
The Best Cannoli Dip Without Ricotta You’ll Ever Make
Today, I’m excited to share the best cannoli dip recipe, and guess what? There’s no ricotta cheese in sight! If you’re looking for a lighter take on the classic, this is your go-to recipe.
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips
In a mixing bowl, I beat the mascarpone cheese with an electric mixer until it’s smooth.
In a separate bowl, I whisk the heavy cream until it forms stiff peaks. Careful not to overbeat, or else it’ll turn to butter!
I then gently fold the whipped cream into the mascarpone, keeping the mixture light and airy.
Next, I add powdered sugar and vanilla extract, mixing to incorporate every speck of sweetness.
Finally, I stir in the chocolate chips, saving a sprinkle to garnish on top.
Serve this delightful dip with cannoli shells, broken into dip-sized chips, or with an assortment of fresh fruit and graham crackers. It’s a crowd-pleaser that will disappear before you even know it. Trust me; I’ve seen it happen!
Ingredients You’ll Need
For those times when I’m craving a silky sweet cannoli dip but want to skip the ricotta, I’ve got a wonderful recipe that hits all the right notes. Here’s what I use to make my dip delightfully creamy and just sweet enough:
- 1 cup mascarpone cheese: Mascarpone is my go-to for a substituting ricotta as it provides a rich, velvety texture that is just divine.
- 1/2 cup powdered sugar: To add a gentle sweetness that doesn’t overwhelm.
- 1 tablespoon brown sugar: For a hint of molasses depth to the flavor.
- 1 teaspoon pure vanilla extract: This is key for that characteristic cannoli taste.
- Mini chocolate chips
- Chopped pistachios
Preparation Tip: Make sure all the ingredients are at room temperature before mixing to ensure a smooth and even blend.
To create the dip, I simply whip the mascarpone with the powdered and brown sugar until it’s fluffy, then mix in the vanilla extract. If feeling fancy, a handful of chocolate chips and pistachios can add textural variety and a beautiful appearance.
This is my basic list of ingredients for a ricotta-free cannoli dip. Feel free to get creative with the mix-ins to tailor it to your liking!
How To Make Cannoli Dip Without Ricotta Cheese
When I want to indulge in a sweet treat that’s easy to whip up, my go-to is Cannoli Dip Without Ricotta Cheese. I love the classic cannoli flavors, but sometimes ricotta cheese just isn’t on hand or I’m catering to preference. So, I use mascarpone or cream cheese as a delightful alternative.
Here’s how I make it:
- 1 cup mascarpone or cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Mini chocolate chips or chopped pistachios for garnish
In a large mixing bowl, I beat the cream cheese and softened butter with an electric mixer until the mixture is smooth and creamy.
I then add vanilla extract and continue to mix until it’s well incorporated.
Gradually, I sift in the powdered sugar while continuing to beat the mixture, making sure it’s free of lumps and beautifully smooth.
Lastly, I fold in the chocolate chips or pistachios, saving some to sprinkle on top for that extra touch.
I love to serve this dip with graham crackers, waffle cones broken into chip-sized pieces, or even fresh fruit. It’s that simple, and let’s be honest, it’s absolutely delicious. Ready in minutes and a perfect substitute for traditional cannoli filling, it satisfies that sweet craving every single time. Plus, there’s no baking required, which makes my life a bit easier!
For those that are curious, I’ve found these variations and tips on how to get that classic cannoli taste without ricotta at Easy Swap!. Enjoy creating and indulging in this sweet, creamy delight!
Tips & Tricks
When making a cannoli dip without ricotta cheese, I always find that the key to a delicious end result lies in a few simple tweaks. Here’s a list of tips and tricks to help you achieve that perfect creamy texture and flavor:
Choose Your Cheese Wisely: For a rich and creamy cannoli dip, I often opt for mascarpone due to its velvety and slightly sweet flavor profile. Alternatively, cream cheese is a great option that’s easily whipped to smooth perfection.
Sweeten to Taste: Combining your chosen cheese with powdered sugar is a must for the classic sweet cannoli taste. Powders over granulated sugars meld seamlessly without grittiness.
- Vanilla extract: A splash can introduce a warm, traditional flavor.
- Ground cinnamon: Adds a subtle spice that complements the sweetness.
- Mini chocolate chips: Fold these in for a delightful texture contrast and a nod to the original cannoli filling.
Consistency Is Key: The dip should be thick but still easily scoopable. Adjust the density by adding a bit of milk or cream if it’s too thick, or more powdered sugar if too runny.
Chill Before Serving: I like to refrigerate my cannoli dip for at least 30 minutes. This allows the flavors to meld together for a more cohesive taste experience.
Garnish Galore: Right before serving, consider topping your dip with a sprinkle of chocolate chips, chopped pistachios, or a dusting of cocoa powder for an attractive presentation that beckons a taste.
Storing, Freezing & Reheating
When I make a batch of cannoli dip without ricotta, I’m always careful about how to keep it fresh for later enjoyment. Here are a few tips on storing, freezing, and reheating:
To store my cannoli dip, I use an airtight container and keep it in the fridge. This method works well for a few days, typically up to three. It’s important to avoid leaving the dip out at room temperature for too long, to prevent spoilage.
- Fridge: Up to 3 days in an airtight container
Freezing cannoli dip is a bit tricky since it can affect the texture. If I decide to freeze mine, I make sure to give it a good stir once it’s thawed. However, I’d suggest enjoying your dip fresh to maintain the best quality.
- Freezer: Not recommended for optimal texture
- Thaw: If frozen, thaw in the fridge and stir before serving
Cannoli dip isn’t typically reheated because it’s enjoyed cold. If, however, my dip has been in the refrigerator and I want to take the chill off, I let it sit at room temperature for a short period, just until it’s slightly softened for dipping.
- Reheating: Not recommended; allow to reach room temp to soften slightly if needed
When storing, it’s also worth noting from the helpful article at Pantry & Larder that cannoli shells and dip should be stored separately to prevent the shells from becoming soggy.
Remember: the key to preserving the deliciousness of cannoli dip is to keep it chilled and airtight!