Menu
Chocolate Cannoli Chocolate Cannoli
Cannoli Cheesecake Cannoli Cheesecake
Artichoke Dip Artichoke Dip
Cannoli Martinis Cannoli Martinis
Pina Colada Dip Pina Colada Dip
Chocolate Anise Cannoli Chocolate Anise Cannoli
Mushroom Spinach Dip Mushroom Spinach Dip
French Dip French Dip
Chocolate Cannoli Cake Chocolate Cannoli Cake
Pepperoni Pizza Dip Pepperoni Pizza Dip
Pizza Dip Pizza Dip
Cannoli Wafer Sandwiches Cannoli Wafer Sandwiches
Nacho Dip Nacho Dip
Hot Mushroom Dip Hot Mushroom Dip
Cannelloni Cannelloni
Cannoli Cupcakes Cannoli Cupcakes
Spinach and Artichoke Dip Spinach and Artichoke Dip
Chili Artichoke Dip Chili Artichoke Dip
Marvelous Cannoli Cake Marvelous Cannoli Cake
Lasagna Dip Lasagna Dip

Cannoli Dip

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 10 min.

Makes

8 servings

Updated: Jan. 26, 2023
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington
Cannoli Dip
Cannoli Dip Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 4 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 tablespoon finely chopped candied citron
  • 1 tablespoon grated lime zest
  • Optional: mini ice cream sugar cones, mini chocolate chips

Directions

  1. Beat together first 5 ingredients. If desired, scoop or pipe ricotta mixture into mini cones and sprinkle with chocolate chips and additional lime zest.
Do not use a food processor to chop the citron—it could make it too fine, and its flavor is more intense with slightly larger bits.

Nutrition Facts

1/4 cup: 128 calories, 5g fat (3g saturated fat), 21mg cholesterol, 70mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 6g protein.