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Easy cannoli dip made with ricotta and cream cheese, sugar, vanilla, and chocolate chips. This sweet treat tastes like the original dessert and is the perfect party dip for sharing!

Cannoli dip in a white bowl.
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Best Cannoli Dip

My homemade cannoli dip tastes just like the classic Italian dessert in the form of a creamy shareable dessert dip.

The best dessert dips are made by turning classic desserts into fun dips that contain all the flavors of the original but with a fraction of the effort! No bake cheesecake dip, brownie batter dip, funfetti dip, and this sweet cannoli dip are just a few of my favorites.

Why This Recipe Works

  • An anytime treat. I like to make this Italian cannoli dip recipe for girls’ nights, weekend movie nights, game days, and all sorts of parties.
  • Easy no-bake dessert. Whip it up in 10 minutes and it’s ready to serve! Pair it with your favorite dippers like fresh fruit and cookies!

Cannoli Dip Recipe Ingredients

Cannoli dip ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Full-fat ricotta cheese: Strain it to get rid of excess moisture. Even after straining you’ll need to pat it dry with a paper towel.
  • Cream cheese: Bring it out to room temperature about an hour ahead of time so it’s nice and creamy. I would recommend using a block rather than a tub of spreadable cream cheese.
  • Sugars: Both sifted powdered sugar and brown sugar for extra flavor.
  • You’ll also need: Vanilla extract and mini chocolate chips. Oh, and some fresh strawberries and butter waffle cookies for dipping!

Substitutions and Variations

For the cannoli filling I like to use ricotta, but if you’d like to make a mascarpone cream filling instead, feel free. Ricotta and mascarpone cheese aren’t always interchangeable, but in this case, you can use either.

Sprinkle a little orange zest or lemon zest into the filling for added flavor. You could also switch it up and use almond extract instead of vanilla extract.

You could swap the chocolate chips for white chocolate chips or chopped nuts like pistachio. Whatever you’d find in classic cannolis you can add them to this dip!

How to Make Cannoli Dip

In a medium bowl use an electric mixer or a stand mixer using the whisk attachment, cream the ricotta and cream cheese until smooth.

Cream cheese and ricotta in a glass bowl with mixing beaters.

Add the sifted sugar, brown sugar, and vanilla then mix until smooth and creamy. Fold in the chocolate chips.

Chocolate chips being folded into cannoli dip with a spatula.

Dive right in or put it in the fridge until you’re ready to serve it with a variety of your favorite dippers.

Cannoli dip with strawberry.

Cannoli Dip Dippers

You can’t go wrong with fresh fruit and berries like strawberries and sliced apples.

You’ll also want to add some crunchy items like cannoli shells if you have them, pizzelle cookies, broken waffle cones, cinnamon tortilla chips, vanilla wafers, butter cookies, and mini chocolate chip cookies.

Expert Tips

  • To drain the ricotta of excess liquid, let it sit in a cheesecloth over a bowl. If you don’t have a cheesecloth, a coffee filter also works.
  • Use full-fat or whole milk ricotta. Not only for the best texture and richness but also for the least amount of liquid to have to drain.
  • Refrigerate within 2 hours. Although the powdered sugar acts as a stabilizer and preservative, with the amount of dairy in this best cannoli dip recipe, you’ll need to put it in the fridge within a couple of hours of serving.
Dipping strawberry in cannoli dip.

More no bake desserts to try include this fruit dip, easy strawberry fruit dip and homemade marshmallow fluff!

More Dessert Dips

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Cannoli dip with strawberry.

Cannoli Dip Recipe

5 from 1 vote
↑ Click stars to rate now!
Author: Jamielyn Nye
Easy cannoli dip made with ricotta and cream cheese, sugar, vanilla, and chocolate chips. This sweet treat tastes like the original dessert and is the perfect party dip for sharing!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16


  • 1 cup full-fat ricotta cheese , strained
  • 8 ounces (1 block) cream cheese , softened to room temp
  • 1 cups powdered sugar , more to taste
  • 3 Tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • cup mini chocolate chips , plus more for topping

For serving: butter waffle cookies, strawberries


    • Strain any excess moisture from the ricotta and pat with a few paper towels or strain in a cheese cloth.
    • Add ricotta and cream cheese to a medium sized bowl. Using an electric mixer, blend them together until smooth and creamy.
    • Add the sifted powdered sugar, brown sugar and vanilla to the cheese mixture. Mix with a handheld mixer until smooth and creamy (about 2 minutes).
    • Fold in chocolate chips with a spatula and refrigerate until ready to serve. Serve alongside dippers.


    Storage: Store in a covered container in the refrigerator up to 5 days. 
    Dippers: Some of our favorites dippers are butter waffle cookies, graham crackers, sliced apples and strawberries. 


    Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 63mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 276IU | Vitamin C: 0.04mg | Calcium: 57mg | Iron: 0.2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

    Recipe FAQs

    How can I make this cannoli dip a bit lighter and fluffier?

    Add a bit of heavy whipping cream with the cheese mixture. About 1/2 cup should be good.

    Why is my cannoli dip gritty?

    If you are using regular granulated sugar instead of powdered sugar, you’ll find the texture won’t be as smooth. The same goes for not sifting the powdered sugar beforehand. Although, granulated sugar will still give you a grittier result.

    How to store leftovers?

    Keep leftovers in an airtight container for up to 2 days in the fridge. Just before eating it again, give it a stir in case any liquid has pooled at the bottom of the container.

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