By: Becky Hardin
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An Easy Cannoli dip that’s creamy, fluffy and utterly addictive. Made with ricotta cheese and chocolate chips, this dessert dip pairs up beautifully with my golden crispy wonton chips!
Be it sweet or savory, we love a good dip! Great for parties, movie night, game day or just as a treat after a hard week – this Chocolate Chip Cannoli Dip is super flavorful and perfect to adorn my crispy wonton chips.
If you’re after other delicious dips, why not also try this Fruit Salsa with Cinnamon Chips or Strawberry Salsa!
Table of Contents
Why you’ll love this Cannoli Dip
- An easy dip recipe. The chips and dip both come together in a flash, it’s a foolproof dessert dip.
- Packed with flavor. Move over bland ‘ol cream cheese, ricotta’s in town! This is rich, creamy, a touch zesty with a hint of ginger and – of course – loaded with choc chips…divine!
- Super crispy wonton chips. Made from wonton wrappers, these chips are made for dipping. They’re ultra crispy with a sprinkle of salt and hold up perfectly for scooping all that gorgeous Cannoli Dip.
- A versatile dessert dip. This is a great base recipe and can be adapted in all kinds of ways – but just as delicious as is.
How to make this Cannoli Dip with Wonton Chips
Be sure to see the recipe card below for full ingredients & instructions!
- Make the wonton chips – Fry the wonton wrappers in a dutch oven, transfer to a wire rack and sprinkle with sea salt.
- Make the filling – In a mixer, add your filling ingredients (except for the ginger and chocolate chips), mix for 2 mins. Then add in the ginger and chocolate chips, stir to combine.
- Serve with your wonton chips/fave dipper and enjoy!
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Why is my Cannoli Dip runny?
It’s essential you drain you ricotta! If the ricotta is too wet the dip will be grainy and won’t have that lovely creamy texture to it. Make sure to strain it. To do this, place a paper towel over the ricotta while still in the container. Turn the container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey.
You’ll want to remove enough moisture so the Ricotta should hold it’s shape pretty well.
Can I make this dessert dip in advance?
You can whip this dip up 3-5 days in advance, make sure to store in an airtight container in the fridge. When ready to use, allow the dip to soften on the counter until it has a firmness you’d like for dipping!
What to dunk in this dip?
Well, the wonton chips work great! They are crispy and lightly dusty in flaky sea salt. The sea slat gives a lovely counter-punch to the tangy sweet dip. Plus they are so easy to make!
Other than that the sky’s the limit! Lightly salty snacks work well for that rounded flavor, things like pretzels would be nice and hold up well to dipping. Of course you can use fruit too!
Tips!
- Make sure to strain your ricotta – very important!
- For mixing this dip, I recommend using astand mixeror ahand mixer, it isn’t a recipe you can make with a hand whisk.
- Halve your wonton wrappers diagonally before frying, so you get the perfect dipping chips.
- If you have any leftover dip, store in the fridge and allow to come back up to near room temp, for the right dipping consistency.
- You can also use the dip as cannoli filling – just pipe into shells.
- This dip is a favorite and can be adapted in multiple ways. Adjust with your favorite flavorings to make it your own.
More Favorite Dips
See All Dip Recipes
Recipe
Cannoli Dip with Homemade Wonton Chips
4.43 from 14 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 5 minutes minutes
Total: 15 minutes minutes
Serves10 people
An Easy Cannoli dip that's creamy, fluffy and utterly addictive. Made with ricotta cheese and chocolate chips – yum!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
For the Wonton Chips
- Peanut oil for frying
- 25 wonton wrappers 100 grams, halved diagonally
- Kosher salt for topping
For the Cannoli Cream Dip
- 16 ounces whole-milk ricotta cheese 454 grams, BelGioioso recommended
- ⅔ cup granulated sugar 133 grams
- 1 tablespoon orange zest 6 grams, from ½ orange
- ½ teaspoon pure vanilla extract 2 grams
- 1½ tablespoons finely chopped candied ginger 17 grams
- ¼ cup semisweet mini chocolate chips 44 grams
Recommended Equipment
Kitchen Scale (optional)
Fine Mesh Sieve (optional)
Instructions
For the Wonton Chips
Fill a Dutch oven ⅓ full of oil, and heat the oil to 350°F. Once the oil is hot, carefully separate the wonton wrappers and fry them, in a single layer, about 1 minute (flipping them 2-3 times), or until golden brown.
25 wonton wrappers, Peanut oil
Transfer the wonton chips, with a slotted spoon, tongs or Asian spider skimmer, to a wire rack set over a rimmed baking sheet and sprinkle with kosher salt, if desired.
Kosher salt
Repeat until all wonton wrappers are fried. Once completely cooled, store in an airtight container until ready to serve.
For the Cannoli Cream Dip
If using BelGioioso Whole-Milk or a dry(ish) ricotta it isn’t necessary to strain the ricotta. If using fresh ricotta or ricotta that has extra liquid (whey), it is important to strain it from the ricotta. To do this, place a paper towel over the ricotta still in the container. Turn the ricotta and container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey.
16 ounces whole-milk ricotta cheese
Pour the strained ricotta, sugar, orange zest, and vanilla in a medium bowl. Mix, using a hand mixer, on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
⅔ cup granulated sugar, 1 tablespoon orange zest, ½ teaspoon pure vanilla extract
Gently fold in the candied ginger and chocolate chips.
1½ tablespoons finely chopped candied ginger, ¼ cup semisweet mini chocolate chips
Refrigerate in an airtight container at least 2 hours before serving.
Serve, chilled, with fresh fruit or wonton chips, or pipe into cannoli shells.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Original Dip recipe: Patsy’s Italian Family Cookbook
Yield: 1¼ cup Cannoli Cream Dip & 50 wonton chips
- Make sure to strain your ricotta – very important!
- For mixing this dip, I recommend using astand mixeror ahand mixer, it isn’t a recipe you can make with a hand whisk.
- Halve your wonton wrappers diagonally before frying, so you get the perfect dipping chips.
- If you have any leftover dip, store in the fridge and allow to come back up to near room temp, for the right dipping consistency.
- This dip is a favorite and can be adapted in multiple ways. Adjust with your favorite flavorings to make it your own. It can be served as a dip with wonton chips or fresh fruit. It makes an amazing filling for cannoli shells.
Storage:Store cannoli dip in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Serving: 2tablespoons Calories: 273kcal (14%) Carbohydrates: 30g (10%) Protein: 7g (14%) Fat: 14g (22%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 25mg (8%) Sodium: 379mg (16%) Potassium: 98mg (3%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 210IU (4%) Vitamin C: 1mg (1%) Calcium: 108mg (11%) Iron: 1mg (6%)
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