There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.
We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.
Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.
- 15 oz. fat-free ricotta
- 3 oz. Marscapone cheese
- 1/2 c. confectioners sugar
- 1 tsp. vanilla paste or 2 tsp. vanilla extract
- 1/2 c. mini chocolate chips
- 1 Tbs. mini chocolate chips
Stir together ricotta, Marscapone, confectioners sugar, and vanilla paste. Stir in 1/2 c. chocolate chips.
Transfer to a serving bowl and sprinkle remaining 1 Tbs. chocolate chips.
Serve immediately or refrigerate until serving.
This recipe makes 2 cups of dip.
This recipe was adapted from Emily Bites.