all-recipes, desserts



  • 1 (15 ounce) container ricotta cheese, drained (about 2 cups)

  • 1 (8 ounce) package mascarpone cheese (about 1 cup) (if you don’t have mascarpone, can use cream cheese instead)

  • Original recipe calls for: 1 1/2 cups confectioners’ sugar, sifted (to make it a low sugar recipe, use ½ cup-1 cup of honey depending upon how sweet you want it. Mascarpone is super soft anyway and by adding more liquid, you may have to stiffen it up with 1-2 TBSP of corn starch)

  • 1 teaspoon vanilla extract (I also like to use 1 teaspoon almond extract)

  • 1 cup miniature semisweet chocolate chips

  • Southern Olive Cinnamon Pear or Dark Chocolate Balsamic Vinegar to drizzle on top for a finishing touch if desired


  • In a medium bowl, beat ricotta cheese and mascarpone cream cheese together until smooth. Slowly add the confectioners’ sugar and vanilla. Continue to mix until the sugar is completely incorporated. With a rubber spatula or large spoon, fold the mini chocolate chips into the cheese mixture.

  • Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days. Serve with pizzelle cookies or waffle cones broken into chip-size pieces to scoop cannoli dip and enjoy!

  • Drizzle Balsamic Vinegar for a nice finishing touch

Published in Desserts

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