How to Make a Cannoli Dip and Dessert Charcuterie Board
This amazing and simple no-bake cannoli dip is the perfect dessert!
Ingredients
- 16 oz ricotta cheese
- 8 oz cream cheese, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups powdered sugar
- 1 cup mini chocolate chips
- 1/2-1 cup chopped pistachios (optional)
- 1 tablespoon dry milk (optional) This will help the dip stay thick without water releasing as it sits, great if you don't eat it the day you make it.
Instructions
- Strain the ricotta cheese using cheesecloth (cotton or nylon, I linked options in the post), allow it to rest 15 minutes, then squeeze out the excess liquid (about a 1/4 cup may come out)
- Then press the ricotta through a super fine mesh strainer. It should be really smooth.
- Mix the ricotta cheese with room temperature cream cheese, powdered sugar (and dry milk if using) and vanilla, mix by hand or with a mixer.
- Place the cannoli dip in a serving dish or dishes. The chocolate chips and pistachios can be mixed in or just put them on top.
- Place the mixture in the fridge or serve immediately.
- Serve with cannoli chips, graham crackers, pieces of ice cream cones, cinnamon sugar tortillas/chips, and strawberries