Most cannoli dip recipes call for ingredients such as ricotta cheese, marscapone cheese, heavy cream, vanilla extract, powdered sugar and miniature chocolate chips. Optional extra ingredients include heavy whipping cream and citrus zest. Serve the dip garnished with additional chocolate chips, zest or chopped pistachios.
For a thick, creamy texture, strain 15 ounces of ricotta cheese using a fine mesh sieve lined with paper towel or cheesecloth. Place the sieve over a bowl, and spread the ricotta into an even layer. Cover the bowl and strainer with plastic wrap, and let the mixture drain for eight hours in the refrigerator.
To make the dip, combine the strained ricotta cheese with 8 ounces of marscapone and 2/3 cup powdered sugar. For a lighter, fluffier cannoli dip, whip 1/2 cup heavy cream in a separate bowl. Whip it until the cream forms stiff peaks before folding it into the ricotta and marscapone mixture. Gently fold 1/2 cup miniature chocolate chips into the dip, along with fresh orange or lemon zest, if desired. Top the dip with another 2 tablespoons of chocolate chips, a dusting of powdered sugar and some optional chopped pistachios.
Serve this creamy dip with broken waffle cones, pizzelles or cookies. Alternatively, cut wonton wrappers into 2-inch triangles, fry the triangles in vegetable oil until they are crisp, and toss them with a little cinnamon and sugar before serving with the dip.