Cannoli Dip recipe


Well, here we are again, but this time, it’s worse. Summer is in full swing and it is H.O.T. here in the Ozarks. I don’t know about where you live, but I can guess that, if it’s practically anywhere in the Lower 48, you know all about the record-breaking temperatures across much of the country right now. It’s downright miserable and, frankly, dangerous out there. So, I’m looking forward to a girls’ trip to the lake this weekend for some refreshment.  I want to take some kind of dessert for the girls and myself to enjoy, but you couldn’t pay me to turn on the oven to bake something right now, and I want something a little more fun than a fruit bowl.  I also want something that’s simple to make and would tickle my sweet-tooth, not wrestle it into submission, kicking and screaming.  After doing a little research on cold desserts, I found something I couldn’t resist trying. I hope you have the same impulse, because, mama mia, is this Cannoli Dip delizioso!

Here’s what you’ll need:

  • 8 oz. cream cheese, room temperature
  • 1 1/2 c. ricotta cheese
  • 1 c. powdered sugar, sifted
  • 1 t. vanilla
  • 1 c. mini chocolate chips
  • broken waffle cones/cups or pizzelle cookies for dipping

First, beat the cream cheese to soften on low speed with your mixer (or by hand).  Then add the powdered sugar and mix until fully combined and add the ricotta and vanilla.  Once that’s all mixed together, stir in the chocolate chips with a spoon or spatula.  Refrigerate until ready to eat, and serve with a light, crisp cookie.

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