Monday, May 13, 2013

Cannoli Dip

Grace & I hope everyone had a wonderful Mother’s Day! Grace hosted her annual Mother’s Day brunch for our family. I’m sure she’ll have plenty to post about in the coming days.

For me, this is the first in a series of short little posts about pins I tried months ago but never shared –mostly because I didn't take any pictures or because they were complete failures (and I was too annoyed at the time to rehash them by typing up a post). This post is in the former category.

A few months ago, I hosted “book club” (we stopped the charade of actually picking book a long time ago). One of the items I made was Cannoli Dip from (we all know how much I love cannolis). This is one of the easiest, most delicious pins I've ever attempted.

Unfortunately, I was preparing the dip in a rush and only took one or two blurry pictures with my cell phone.

I basically followed the directions exactly -except I omitted the pistachios. Unlike PSY, I am not a fan.

I served the dip with broken pieces of ice cream sugar cones. 

The Verdict: This dip was delicious – very light. This is a great alternative if you want something different and lighter then cake batter dip. I honestly think this is my favorite dip that I've ever made. Mental Note- I need to make this again!

Things to Note/Consider: I wouldn’t change anything about this recipe. To switch it up, you may want to consider other items to serve the dip with – fresh fruit, vanilla wafers, or graham crackers.

Cannoli Dip
adapted from

¼ cup semi-sweet mini chocolate morsels, plus some more for garnish
1-15 ounce container of ricotta cheese
¼ teaspoon vanilla
¼ cup powdered sugar
1-8 ounce container Cool Whip

  • In a bowl, add sugar, ricotta cheese, vanilla and chocolate.
  • Stir until well blended
  • Fold in Cool Whip
  • Sprinkle with additional chocolate chips
  • Chill for 30 minutes before serving

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