Authentic Cannoli Dip with Homemade Cannoli Chips

Bring this simple, six-ingredient Authentic Cannoli Dip to your next family gathering for an effortless yet memorable dessert. My family always acts like I spent hours on this, but it only takes about five minutes of hands-on time. For special occasions I like to serve warm homemade cannoli chips alongside it.

If you enjoy Italian desserts, try our Pistachio Cream Tiramisu or Rainbow Cookie Cake!

Why This Recipe

Cakes and baked desserts can be time-consuming, especially when you’re already making a long main dish like Authentic Bolognese or Creamy Cherry Tomato Risotto. Cannoli dip is a fast, authentic-tasting alternative that everyone enjoys: kids love dipping, adults appreciate the classic flavors, and it requires minimal prep time.

If you want to impress, make the homemade cannoli chips that accompany the dip. They’re far superior to store-bought options, but the dip is also delicious with waffle cone pieces, pizzelles, cookies, crackers, or fresh fruit.

Ingredient Notes and Substitutions

• Ricotta – Use well-drained ricotta for the best texture. Homemade ricotta usually needs less draining than store-bought.
• Powdered sugar – Sift it into the ricotta to avoid clumps.
• Ice water – Use ice water when making the chip dough so the butter stays cold and doesn’t melt while you work.
• Marsala – Sweet Marsala is ideal for desserts. Dry Marsala works better in savory dishes like Chicken Marsala.
• Butter – Keep the butter cold when incorporating it into the dough; this helps create the light, crispy texture of cannoli chips.
• Cannoli chips – I include a homemade recipe below, but store-bought cookies, pizzelles, waffle cone pieces, or fruit are excellent dippers.
• Pistachios – Chopped pistachios add a pleasant crunch and a traditional flavor.

*See the recipe card below for full ingredient quantities and details.

How to Make Cannoli Dip

Step 1: Place ricotta in a mesh strainer set over a bowl, wrap it in plastic, and refrigerate to drain for six hours or overnight.

Pro Tip: If you’ll serve the dip immediately you can skip draining, but draining prevents watery separation if you make it ahead.

Step 2: Remove the ricotta from the fridge and stir in vanilla, orange zest, mini chocolate morsels, chopped pistachios, and sifted powdered sugar until smooth and combined.

Step 3: Garnish with extra chocolate chips and pistachios. Serve with homemade cannoli chips, crackers, fruit, or waffle cone pieces.

How to Make Cannoli Chips

Follow these steps to make crisp homemade cannoli chips. Refer to the photos to check how the dough should look as you work.

Step 4: Whisk together flour, cinnamon, salt, and sugar.

Step 5: Turn the dry mixture onto a clean work surface and form a well in the center.

Step 6: Add the egg yolk and sweet Marsala wine into the well.

Step 7: Use a fork to gradually mix the flour into the liquid until combined.

Step 8: Add the cold, chopped butter and begin cutting it into the flour mixture.

Step 9: Add 1 tablespoon of ice water and continue cutting in the butter with a bench scraper until the dough comes together into a rough ball.

Pro Tip: Ice water keeps the butter from melting and helps maintain a flaky texture.

Step 10: If the dough is still dry, add another tablespoon of ice water, one tablespoon at a time.

Step 11: When the dough forms a rough ball, stop mixing—don’t overwork it.

Pro Tip: Overworking the dough warms the butter and results in a less crisp chip.

Step 12: Wrap the dough in plastic and let it rest at room temperature for 1 hour. You can refrigerate it overnight; bring it back to room temperature for about 2 hours before rolling.

Pro Tip: Resting relaxes the gluten and makes the dough easier to roll.

Step 13: Roll the dough on a floured surface to about 1/8-inch thickness.

Pro Tip: Use a bench scraper to lift the dough if it sticks.

Step 14: Cut into 1-inch squares or triangles and brush with the reserved egg white.

Step 15: Heat canola oil in a pot or Dutch oven to 375°F, then fry the cut pieces in batches.

Pro Tip: Keep the oil between 350°F and 375°F to avoid doughy chips.

Step 16: Fry until golden brown, about 5 minutes. Drain on a cooling rack, dust with powdered sugar, and serve with the cannoli dip.

Homemade cannoli dip with fresh cannoli chips makes a lovely dessert for holidays or casual get-togethers. It pairs especially well after hearty Italian mains like Authentic Italian Sunday Sauce or Porchetta, and complements a bitter cocktail such as a Cherry Amaretto Sour.

Recipe FAQs

Italian Classics to Serve Before Dessert!

Please leave a comment and a star rating in the recipe card if you try this. I love hearing your feedback—tag us on Instagram @vindelgiudice if you share photos.

Cannoli Dip (with Homemade Cannoli Chips)

Vincent DelGiudice