Cannoli Dip

Cannoli Dip could be just the gluten free recipe you've been looking for. One portion of this dish contains about 7g of protein, 28g of fat, and a total of 341 calories. This recipe serves 10 and costs 53 cents per serving. This recipe from Cooking Classy has 3518 fans. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Super Bowl event. Head to the store and pick up semi sweet chocolate chips, mascarpone cheese, powdered sugar, and a few other things to make it today. Many people really liked this hor d'oeuvre. With a spoonacular score of 22%, this dish is rather bad. Try Cannoli Dip, Cannoli Dip, and Cannoli Dip for similar recipes.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish. Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.*To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.**If you don't want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling). If you do omit it you may want to reduce the powdered sugar by a few Tbsp.Recipe Source: Cooking Classy

 

Step by step:

1. In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form.

2. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish.

3. Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.*To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.**If you don't want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling). If you do omit it you may want to reduce the powdered sugar by a few Tbsp.Recipe Source: Cooking Classy

Nutrition Information:

covered percent of daily need

 

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