Cannoli Dip by Chef Kevin Belton for National Cannoli Day

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

mini chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate shavings

Dark chocolate chips offer a richer flavor.

graham crackers

🥗Healthier: almond flour crackers

💰Cheaper: digestive biscuits

Almond flour crackers provide a gluten-free option.

Introduce the recipe for Cannoli Dip and its significance for National Cannoli Day.

Mention the use of ricotta and mascarpone cheese, explaining that mascarpone can be substituted with cream cheese if needed.

Strain the ricotta cheese using a yogurt strainer to remove excess moisture, emphasizing the importance of this step to avoid a runny filling.

Combine the strained ricotta cheese and mascarpone cheese in a mixing bowl and blend until smooth and creamy.

Add 1.5 cups of powdered sugar to the cheese mixture, mixing slowly to prevent the sugar from spilling out.

Incorporate 1 tablespoon of vanilla extract into the mixture, scraping down the sides of the bowl as needed.

Optionally, melt chocolate chips (1.5 cups for all chocolate or 3/4 cup for half chocolate) in the microwave and fold into the mixture if desired.

Chill the mixture in the refrigerator for at least 10 minutes before serving to enhance the texture.

Serve the dip with broken waffle cones and suggest garnishing with additional chocolate chips or pistachios on top.

Store any leftovers in an airtight container in the refrigerator for 3 to 5 days, and mention that it can be made a day or two in advance.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens