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? To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
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’s also 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 it has one of my go-to recipes for potlucks and parties. Try it soon and make it yours!
- 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.
4 per (1/4 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)
Oooh, this looks like an amazing, lighter alternative to the chocolate chip cookie dough dip that I make. Yum!
I hope you try it and love it, Laura!
husband tested husband approved
also for the record there were leftovers, I just ate them all for breakfast and was sad there wasn’t more a couple hours later.
Haha, oh right, thanks for clarifying ;).
There is a whole batch waiting in the fridge for when you get home from work!
How many days can this keep in the refrigerator? This sounds delicious.
I haven’t tested that out yet because it has gone so fast each time I made it! Haha. It’s probably recommended for around 5 days but I would personally probably keep it for a week.
Can this be made a day or two ahead of time or will it get watery? Having a huge family reunion in August and would like to make this ahead of time if possible. Thanks and love ALL your recipes!
Yup, you could definitely make this ahead of time, it should be just fine :). I hope your family loves it!
Made this a few nights ago and it as a huge hit. It only take a few minutes to make so it’s a perfect dessert when you are hosting. We used pizzelles instead of pita chips and it really tasted like a cannoli. Pizzelles are also pretty light in calories (6 large pizzelles for 140 calories). Thanks for the recipe I will be using this often 🙂
Just wanted to let you know that I made this on Friday ahead of time. Then spooned into those little phyllo cups and took them to a party on Saturday. They were a huge hit. When I told the hostess they were WW approved, she was so surprised! This is my new go to for parties. Since I’m an awful baker, they are a perfect dessert! Making them again for my grandaughters party next weekend. Thanks so much!
10 servings? Let’s just say I had one serving and my fiance had five. I can’t figure out which is better– this dip or the idea of pairing it with Stacy’s cinnamon sugar chips. Both are outrageously good and together– whoa. Look out before your significant other eats all of it! Fantastic recipe! High in points but worth every bite.
I just shared a “Cannoli Martini” dessert at a restaurant last night and was looking for a slimmed down version – the presentation was so cute and would be great for portion control.
Great idea! 🙂
Emily-This looks like a wonderful treat !!! Can it be made without the powdered sugar ??? if so would that change the nutritional info ?? A family member can not tolerate the taste of powdered sugar in anything ..thanks !!
I just wanted to tell you that I keep getting requests to make your dip! My granddaughter’s first holy communion is next weekend and when I asked my daughter what I could bring she told me there was several requests for this! LOL
The only thing I do different is use a pastry bag to fill little phyllo cups to serve.
People love it! Thanks so much!
I couldn’t find fat free ricotta so I got part skim. My dip is very runny. 🙁 Is this the cause?
I added 5oz cream cheese to try to thicken it up, but it”s not looking good.
Part skim shouldn’t matter, I’ve used that before. I honestly can’t imagine what would be making it running because Ricotta and marscapone are both thick and there isn’t really anything wet in the dip except for a tiny bit of vanilla extract. I’m sorry to hear that happened but I really don’t have a suggestion because I’ve never had that happen to me!
I so want to make this but can’t find marscapone cheese any where. Any suggestions for a substitute or a store that you know carries it?
They carry it at my normal grocery stores, I usually get it at Wegmans! You can use just ricotta if you are unable to find it but the marscapone does add flavor.
I can’t even begin to describe how good this is. I will be dreaming about this one. I served it with reduced fat cinnamon crackers and it was a huge hit!
I love this recipe! Just made it for my birthday party. Very tasty!
Help! My dip came out very liquidy. What am I doing wrong??
BTW still tastes great!
I honestly have no idea, none of the main ingredients are liquid! Lol. The cheeses shouldn’t be liquidy and the powdered sugar should firm it up more if anything.