By Becky Hardin
Published Sep 23, 2020
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 !
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!
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 a stand mixer or a hand 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
Crab Rangoon Dip
Cookie Dough Dip
Baked Spinach Artichoke Dip Recipe
Goat Cheese Dip with Tomatoes and Herbs
Ingredients1x2x3x
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
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.
Equipment
- Kitchen Scale (optional)
- Dutch Oven
- Deep Frying Thermometer
- Fine Mesh Sieve (optional)
- Hand Mixer
Becky’s Tips
- Make sure to strain your ricotta – very important!
- For mixing this dip, I recommend using a stand mixer or a hand 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Cannoli Dip with Homemade Wonton Chips
Equipment
- Kitchen Scale (optional)
- Dutch Oven
- Deep Frying Thermometer
- Fine Mesh Sieve (optional)
- Hand Mixer
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
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.
Notes
- Make sure to strain your ricotta - very important!
- For mixing this dip, I recommend using a stand mixer or a hand 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
