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.)