Cannoli Dip Creamy Dessert (Print)

Blended ricotta and mascarpone create a creamy dip dotted with chocolate chips. Perfect for dipping and sharing.

# Ingredients:

→ Dip Base

01 - 425 g ricotta cheese, well drained
02 - 225 g mascarpone cheese (or substitute with equal amount of cream cheese)

→ Sweetener & Flavouring

03 - 155 g powdered sugar, sifted
04 - 1.5 teaspoons vanilla extract

→ Chocolate

05 - 100 g mini semi-sweet chocolate chips

→ Dippers (for serving, optional)

06 - Pizzelle biscuits
07 - Graham crackers
08 - Chocolate chip cookies
09 - Broken waffle cones
10 - Strawberries
11 - Broken cannoli shells

# Steps:

01 - In a medium mixing bowl, combine ricotta cheese and mascarpone cheese. With a hand mixer, beat on medium-high speed until mixture is smooth and creamy.
02 - Add sifted powdered sugar and vanilla extract to the bowl. Mix on low speed initially to prevent a sugar cloud, then increase speed and continue mixing until fully smooth.
03 - Gently fold in all except two tablespoons of mini chocolate chips, ensuring even distribution throughout the mixture.
04 - Cover bowl and refrigerate for at least 1 hour for best consistency, or for a minimum of 15 minutes if time constrained.
05 - Before serving, sprinkle reserved chocolate chips over the surface. Optionally dust with additional powdered sugar. Serve with dippers of your choice.

# Additional Notes:

01 - For a chocolate-hazelnut variation, blend in a few tablespoons of Nutella.
02 - Enhance flavour with finely grated lemon or orange zest.
03 - Dust with cinnamon sugar for a spiced accent.
04 - Store leftovers in an airtight container in the refrigerator for up to 3 days.
05 - Freezing not recommended, as it alters the creamy texture.
06 - Select gluten-free dippers if required for dietary needs.