Cannoli Dip

Name: Cannoli Dip
Prep time: 45 min
Total time: 55 min
Yield: Makes 3 cups dip and 80 cannoli chips
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); One 16-ounce container full-fat ricotta cheese; One 8-ounce container mascarpone cheese; 1/2 cup confectionerâ€™s sugar; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon pure vanilla extract; Pinch kosher salt

Recipe photo courtesy of Emily Kate Roemer

This deconstructed version of cannoli transforms the filling of the traditional Sicilian pastry into a sweet, creamy dessert dip. Fried cannoli "chips" stand in for the shell and are perfect for scooping.

55 mins 45 mins Makes 3 cups dip and 80 cannoli chips

Total Time Prep Yield

Ingredients

Directions

1. 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.
2. 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.
3. 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.