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Cannoli Dip
Credit:
Emily Kate Roemer
Recipe Summary
prep: 45 mins
total: 55 mins
Yield: Makes 3 cups dip and 80 cannoli chips
Ingredients
Ingredient Checklist
Canola oil, for frying
10 fresh or frozen egg-roll wrappers (about 8 inches each)
1 1/4 cups mini semisweet chocolate chips
1/3 cup finely chopped pistachios (2 ounces)
1 container (16 ounces) full-fat ricotta
1 container (8 ounces) mascarpone
1/2 cup confectioners’ sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
Pinch kosher salt
Cook's Notes
Place a lightly dampened paper towel over wrappers and unfried chips as you work so that they don’t dry out. If you don’t have cookie cutters, cut each wrapper into 9 equal pieces to make free-form chips. Chocolate cannoli chips and ricotta dip can be stored, covered, in the refrigerator for up to 12 hours.
Gallery
Cannoli Dip
Credit:
Emily Kate Roemer
Recipe Summary
prep: 45 mins
total: 55 mins
Yield: Makes 3 cups dip and 80 cannoli chips
Gallery
Cannoli Dip
Credit:
Emily Kate Roemer
Cannoli Dip
Credit:
Emily Kate Roemer
Cannoli Dip
Recipe Summary
prep: 45 mins
total: 55 mins
Yield: Makes 3 cups dip and 80 cannoli chips
Recipe Summary
prep: 45 mins
total: 55 mins
Yield: Makes 3 cups dip and 80 cannoli chips
prep: 45 mins
total: 55 mins
prep:
45 mins
total:
55 mins
Yield: Makes 3 cups dip and 80 cannoli chips
Makes 3 cups dip and 80 cannoli chips
Ingredients
Ingredients
- Canola oil, for frying
- 10 fresh or frozen egg-roll wrappers (about 8 inches each)
- 1 1/4 cups mini semisweet chocolate chips
- 1/3 cup finely chopped pistachios (2 ounces)
- 1 container (16 ounces) full-fat ricotta
- 1 container (8 ounces) mascarpone
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon pure vanilla extract
- Pinch kosher salt
Directions
In a medium heavy-bottomed pot over medium-high, heat 2 inches oil to 350 degrees. While oil heats, working with one wrapper at a time, use a 1 3/4-inch fluted round cookie cutter to punch out individual cannoli chips. Working in batches of 10 to 12, fry chips, turning often with a spider or slotted spoon, until golden and bubbly, 30 seconds to 1 minute. Transfer to a rimmed baking sheet lined with paper towels to drain.
Line another rimmed baking sheet with parchment. Melt 1 cup chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth. Dip one edge of each cannoli chip in melted chocolate, scraping bottom against side of bowl, and sprinkle with pistachios. Lay on parchment. Repeat with remaining cannoli chips. Refrigerate for at least 10 minutes and up to 1 day.
While chips chill, stir together ricotta, mascarpone, sugar, lemon zest, vanilla, and salt. Sprinkle remaining 1/4 cup chocolate chips over dip and serve, alongside cannoli chips.
Cook's Notes
Place a lightly dampened paper towel over wrappers and unfried chips as you work so that they don’t dry out. If you don’t have cookie cutters, cut each wrapper into 9 equal pieces to make free-form chips. Chocolate cannoli chips and ricotta dip can be stored, covered, in the refrigerator for up to 12 hours.
Cook’s Notes
Place a lightly dampened paper towel over wrappers and unfried chips as you work so that they don’t dry out. If you don’t have cookie cutters, cut each wrapper into 9 equal pieces to make free-form chips. Chocolate cannoli chips and ricotta dip can be stored, covered, in the refrigerator for up to 12 hours.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cannoli Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cannoli Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
