Cannoli Dip
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
Ingredients
- 1 carton (15 ounces) whole-milk ricotta cheese
- 3/4 cup confectioners' sugar
- 1 tablespoon finely chopped candied citron
- 1 tablespoon grated lime zest
- Mini ice cream sugar cones, optional
- Miniature semisweet chocolate chips, optional
Reviews
These two reviews...the recipe was done in the heat of summer...which is fine...but either it was overprocessed or it should have been refrigerated before piping...just saying!
Did this dip for a party and it went over well BUT it's far closer to a Key Lime dip -- which hey, is fine but cannoli it ain't. It is also thinner than the picture would suggest -- I don't know what they were piping in that pic! If I make this again, I'd maybe try ricotta and mascarpone or cream cheese. It'd just be nice to be thicker and able to pipe. Also, in order to have decent sized waffle 'chips' I'd suggest get waffle cone bowls and breaking them up a little bit. As for the flavor, I'll probably just go full on Key Lime, really own it. The recipe is a novel idea...it just didn't work like it could have.
This recipe was not good. I made it exactly as directed and it was very runny. I tried adding more sugar, but it did not help. I had to throw it away.