Cannoli Dip
- 1 cup whole milk ricotta, drained
- 1/2 cup mascarpone
- 3/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2/3 cup mini chocolate chips
cookies and crackers, for dipping
-prep in advance: place the ricotta into a colander lined with cheesecloth. Place the
colander onto a plate. Refrigerate for one hour, to allow the moisture to drain from the
ricotta.
-Using an electric mixer, mix the drained ricotta, mascarpone and confectioners sugar in a
medium bowl just until combined (less than a minute).
-Mix in the vanilla and lemon zest until well combined (about a minute).
-Stir in the mini chocolate chips.
-Serve with cookies or crackers, for dipping. (I like to break pizzelles or ice cream cones
into pieces for dipping.)