This easy, no bake Peppermint Cannoli Dip is sure to be a hit for your Christmas and holiday parties! A no bake dessert that can be made ahead of time is a life saver for parties and holidays!
Scale
Ingredients
- 2 cups whole milk ricotta cheese
- 1/2 cup marscarpone cheese, room temperature (can substitute cream cheese)
- 1/2 cup powdered sugar
- 1 1/2 cups heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips (plus extra for topping)
- 1/4 cup crushed peppermints (plus extra for topping)
- Cannoli chips or crushed cannoli shells for dipping
Instructions
- Add the ricotta and marscarpone cheeses to a large mixing bowl. Beat together until blended, then pour in the heavy cream. Mix until smooth.
- Stir in the powdered sugar, vanilla, cinnamon and chocolate chips. Cover and refrigerate for at least an hour before serving.
- Bring the cannoli dip out of the refrigerator 30 minutes before serving. Stir in the crushed peppermint and then garnish the top of the dip with more chocolate chips and peppermints.
- Serve with cannoli chips for dipping.
Recipe Notes
This cannoli dip recipe can be made a day or two ahead of time, just make sure to stir in the peppermint right before serving!
- Category: Dessert
- Method: No Bake
- Cuisine: American
