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Cannoli Filling inside a crispy Cannoli fried pastry shell

SIMPLE Cannoli Dip

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  • (1) 15 oz. Container Whole Milk Ricotta cheese
  • 3/4 Cup Powdered Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 Cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup Mini Semisweet Chocolate Chips
  • Zest from 1 Lemon
  • Serve with: Waffle cones broken into pieces, Pizzelle cookies, Cannoli shells, Strawberries


  1. Place a small wire colander over a bowl. Line it with cheese cloth. Add the ricotta cheese and either pull the excess cheese cloth over it or place a paper towel on top. Place it in the fridge and allow the excess moisture to drip into the bowl. (Do NOT skip this step).
  2. In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and a pinch of salt. Whisk to completely combine.
  3. In a separate bowl beat the heavy cream and vanilla until fairly stiff.
  4. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta.
  5. Refrigerate until ready to serve or insert into cannoli shells.


  • Serving Size: 1

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