Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (200g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon orange zest (optional)
  • 1/2 cup (85g) mini chocolate chips
  • 1/4 cup (30g) chopped pistachios, for garnish (optional)
  • Candied orange peel, finely chopped, for garnish (optional)
  • Cannoli shells, broken into pieces
  • Waffle cones, broken into pieces
  • Gingersnaps
  • Fresh fruit (strawberries, raspberries)

Instructions:

  1. Place ricotta in a fine-mesh sieve lined with cheesecloth (or paper towels) and let it drain for at least 30 minutes to remove excess moisture.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the drained ricotta and beat until combined.
  3. Gradually add the sifted confectioners' sugar to the cream cheese and ricotta mixture, beating until smooth. Stir in vanilla extract, cinnamon, and orange zest (if using).
  4. Gently fold in the mini chocolate chips.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld (optional, but highly recommended!).
  6. Transfer the Cannoli Dip to a serving bowl or platter. Garnish with chopped pistachios and candied orange peel (if using). Serve immediately with broken cannoli shells, waffle cones, gingersnaps, and fresh fruit for dipping.