What's For Dessert: Cannoli Dip

No time to make cannoli from scratch? Make this (unbelievably delicious) cannoli dip instead.

Truthfully? I think I've only had an authentic cannoli once or twice in my life. If I'm at an Italian restaurant, it goes without saying that I'll be ordering tiramisu for dessert.

And while making full-on cannoli sounds like a bit of a ... situation, what with making the crispy cornet shells and all, ricotta dip is kind of ridiculously simple to make. Also, how could you go wrong with a mixture of ricotta, mascarpone, sugar, vanilla, and lemon zest? Oh, and plenty of chocolate chips. Yum!

The dip is served with broken waffle cones–although graham crackers, shortbread, or other thin cookies would be delicious, too.

This recipe is definitely meant for a crowd ... and let's just say it's a little dangerous when you have leftovers lingering in the fridge. I may have been eating it by the spoonful over the past couple of days. No judgement, right?

Cannoli Dip (printer-friendly version)
makes about 3 cups

1 16-ounce container part-skim ricotta cheese
1 8-ounce container mascarpone cheese
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/2 cup mini chocolate chips, plus additional for garnish
1 box waffle cones or bowls, broken into large pieces

1. Add the ricotta cheese to the bowl of an electric mixer and beat until smooth with the paddle attachment. Add the mascarpone cheese and beat until well combined. Then beat in the confectioner's sugar. Stir in the vanilla extract.
2. Use a spatula to stir in the lemon zest and chocolate chips. Spoon the dip into a serving dish and garnish with a few more chocolate chips. Keep refrigerated until ready to serve.
3. Serve with broken waffle cones, graham crackers, or thin cookies for dipping.