Cannoli Cream Dip

When we were kids growing up in our Italian-Irish household, Cannolis were part of most holiday dessert tables

My Father walking into the house with a white box tied with red string from the bakery was the best sight you could ever imagine

As tradition carries on, my kids get so excited when PopPop comes over with
“The White Box”…

A crispy tube of deep fried thin pastry stuffed with a creamy, sweet cheese filling with little baby chocolate chips and a hint of cinnamon… Oh my…

Cannoli filling is so simple to prepare, you could make it every day.
The shells may not be easy to come by, so a great substitute is store bought
cinnamon pita chips for dipping

 But some things are best left for special occasions or when you just feel like showing off a little… well maybe, a lot!

 So here’s the recipe that will have your peeps wishing you were showing off today!

 Start with a 16 ounce container of ricotta cheese.  Some brands have a little extra liquid that you’ll want to drain off

I’m using a mixer but you could also stir by hand if you’re feeling strong today Add in 1/3 cup of powdered sugar I use the whisk attachment on the mixer so the ricotta gets all fluffy…


Taste again and add in another tablespoon of powdered sugar if you’d like it a bit sweeter


Next, mix in good quality mini chocolate chips, one teaspoon of cinnamon and 1/2 teaspoon of almond extract

Don’t over-mix, you don’t want to make them into micro chocolate chips!

You can serve with cinnamon pita chips or if you can find a bakery that will sell you the empty shells, have at it!

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Simply Sundays! ~ Cannoli Cream Dip

  • Servings: 8
  • Difficulty: Easy
  • Print


16 ounces ricotta cheese

1/3 cup powdered sugar + more to taste

3/4 cup mini chocolate chips

1 teaspoon cinnamon

1/2 teaspoon almond extract

 Cinnamon pita chips or cannoli shells, for serving


Whisk 16 ounces ricotta cheese with 1/3 cup powdered sugar; add a tablespoon more if you prefer sweeter cream

Add in 3/4 cup mini chocolate chips, one teaspoon of cinnamon and 1/2 teaspoon of almond extract to the ricotta cheese mixture; stir to combine but do not over mix

Chill and serve as a dip with cinnamon pita chips or fill cannoli shells

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