The classic Italian Cannoli dessert gets turned into a quick and easy dip! All the same great flavors, but a million times easier.
Place all the ingredients in a large bowl and beat with an electric mixer until combined and creamy.
Serve right away or chill for later.
- You really need an electric mixer for this recipe. You can just use a wooden spoon, I suppose, but you’ll need to put some serious muscle into it, and even then the ingredients probably won’t get blended thoroughly.
- If your ricotta isn’t particularly firm or has excess liquid, you’ll want to drain it. You can use a cheesecloth or simply place a coffee filter in a mesh sieve.
- If the dip is too firm, add a splash of milk, or if it’s too thin, add in a little bit more powdered sugar.
- This dip is best served within a few hours, but can be made the night before stored in a tightly covered container in the refrigerator. Any leftovers should be stored the same way for up to 3 days. Remove from the refrigerator a bit before you’re planning on serving, so it can soften enough for dipping. If it looks like the dip components have separated a little, just stir it all together again until smooth.