A sweet cream dessert dip this version's studded with chocolate chip morsels and tastes like my Nonna's freshly baked authentic Italian cannolis. Serve them with waffle cookies for a complete deconstructed cannoli experience.
- 1 cup whole milk ricotta new container not previously opened
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 tsp vanilla
- 2/3 cup mini chocolate chips
- 1 pkg small chocolate chip cookies
- 1 pkg waffle cones cookies
- 1 whole cone for garnish for the dip
Add ricotta, cream cheese, and powdered sugar into the bowl of an electric mixer beating on medium-high speed until smooth. (3-5 minutes.)
Add in the vanilla, whipping for another 30 seconds.
Taste the dip - if you'd like it sweeter, add more powdered sugar, about 2 tablespoons at a time. (up to 8 tablespoons)
Add in mini chocolate chips stirring with a spatula.
Keep some of the mini chocolate chips to garnish the dip top.
Put a waffle cone in the center of the dip for additional garnish.
Serve dip immediately with broken waffle cones and/or small chocolate chip cookies.
Store in a container with a lid and place in the refrigerator.
Calories: 286kcal | Carbohydrates: 27g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 127mg | Potassium: 71mg | Fiber: 1g | Sugar: 25g | Vitamin A: 551IU | Calcium: 109mg | Iron: 1mg