Holy Cannoli, this Cannoli Dip is out of this world. I served this at a cookout we held this past weekend and I was thrilled to see it was a huge hit. My husband was really bummed that there wasn’t leftovers and when I told him I’d be making it again this week for my blog he actually cheered. That’s a pretty good endorsement, right?
This dip is fantastic to serve at a party and it makes a great dessert, snack or appetizer. It’s everything you love about the sweet, cheesy filling of a cannoli turned into a dip! I served this with Stacy’s Cinnamon Sugar Pita Chips at my party and it was a perfect combination, but it would also be great with fruit (especially strawberries), graham crackers or Nilla Wafers for dipping. I also made some simple cinnamon sugar crisps with a Flatout flatbread (pictured here) by just spraying the flatbread with cooking spray and sprinkling it with cinnamon and sugar before baking it for 8-10 minutes at 350.
This Cannoli Dip is so simple and fast to make, it keeps well in the fridge and it was such a crowd-pleaser that I think it’s going to be one of my go-to recipes for future potlucks and parties. Try it soon and make it yours!
Yield: 10 (1/4 cup) servings
- 1 (15 oz) container fat free Ricotta cheese
- 3 oz Marscapone cheese
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- A pinch of cinnamon
- ½ cup mini chocolate chips
- In a mixing bowl, stir together the Ricotta, Marscapone, powdered sugar, vanilla and cinnamon until well combined. Add the mini chocolate chips and stir until completely mixed in.
Weight Watchers Freestyle SmartPoints:
6 per (1/4 cup) serving (SP calculated using the recipe builder on weightwatchers.com)
Weight Watchers Points Plus:
4 per (1/4 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)
140 calories, 14 g carbs, 13 g sugars, 7 g fat, 4 g saturated fat, 5 g protein, 1 g fiber (from myfitnesspal.com)
an Emily Bites Original