Made with classic cannoli filling ingredients, this cannoli dip is a simple way to enjoy the classic Italian dessert! Serve it with broken cannoli shells, strawberries, or your favorite cookies.

https://sugarspunrun.com/cannolidip/

Ingredients
8 oz whole milk ricotta cheese (226g)
8 oz mascarpone cheese, softened at room temperature for just 15 minutes (226g)
2 cups powdered sugar, divided (250g)
1 ½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1 cup heavy cream, cold (236ml)
½ cup mini chocolate chips, plus additional for topping, if desired (90g + additional if desired)
Preferred dippers (we like pizzelle pieces, broken cannoli shells, vanilla wafers, graham crackers, etc.)

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Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Fine mesh strainer (Affiliate Link): https://amzn.to/2mKKygA
Cheesecloth (Affiliate Link): https://amzn.to/3hXHru0
Electric mixer (Affiliate Link): https://amzn.to/3Xk9qYv

Instructions
00:00 Introduction
00:12 Strain the ricotta: Place a large fine mesh strainer over a mixing bowl (make sure it isn’t touching the bottom of the bowl) and line the strainer with two layers of cheesecloth. Place the ricotta inside, then wrap the cheesecloth around the ricotta. Place something heavy on top of the cheesecloth/ricotta (I use large canned goods) and press firmly to help squeeze out the liquid. Place in the refrigerator and allow to sit for at least 4 hours or overnight.
00:42 Once ricotta has been strained, remove from the cheesecloth (discard the excess liquid) and place in a large mixing bowl with the slightly softened mascarpone cheese. Use a spatula or an electric mixer on lowspeed to stir until just combined.
01:56 Add about 1 ½ cups (190g) of the powdered sugar, vanilla extract, cinnamon, and salt and gently stir until justcombined.
02:45 In a separate mixing bowl, combine cold heavy cream and remaining powdered sugar. Use an electric mixer to beat until mixture is thick and fluffy and you’ve reached stiff peaks (mixture will have Cool whip consistency).
03:35 Add whipped cream mixture to the ricotta mixture and use a spatula to gently fold together until completely combined.
03:50 Carefully fold in chocolate chips.
04:05 Serve immediately or cover and refrigerate for 3060 minutes before serving with your favorite dippers.

Storing
Store in an airtight container in the refrigerator for up to 3 days.

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