The dog days of summer are in full swing, and I am once again thinking of all the delicious no bake dishes I can. This cannoli dip will satisfy the sweetest of your sweet tooth cravings and offers a wonderful balance of flavor, texture, and richness.
Ingredients
1 cup mini chocolate chips (semi-sweet or dark)
3/4 cup shelled pistachios, coarsely chopped
1 1/2 cups Confectioner's sugar
1 tsp vanilla extract
15 oz ricotta cheese
8 oz mascarpone cheese
Directions
Using a hand or stand mixer, combine the ricotta and mascarpone in a large bowl until blended.
Add in the Confectioner's sugar and vanilla and mix again until well blended.
Fold about 3/4 of the chocolate chips and 1/2 cup of the pistachios into the mixture.
Transfer the dip into a container for serving and sprinkle the remaining chocolate chips and pistachios over the top. Refrigerate for a minimum of 10 minutes (in the photo shown above, I used an 8x4 loaf pan).
Once chilled, serve with fresh fruit, waffle cone pieces, pieces of cannoli shells, and/or graham crackers/sticks.
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