Cannoli Dip

0% Italian.

That's what my blood consists NOT of.

So for a NON-Italian, I have always stereotyped the cannoli as a not-part-of-my-heritage dessert.  Like tiramisu.  Or beignets.  Or churros.  I didn't grow up with it, and it wasn't something anyone in my family was familiar with.  So, it took adulthood for me to finally try.

I tried a cannoli for the first time when I traveled to New York City to visit friends a couple years ago.  I'd never tried it and had no idea what was in it, but my friends were insistent that it would change my life.

It didn't.  But it was still undoubtedly amazing.

And undoubtedly made me want to make my own.  So I can have them whenever I want, obviously.

The first time I made them, I went all-out handcrafting every part of the cannoli.   By the time it was done, it was pretty enough to grace a food magazine and the taste was fantastic.

But, I was exhausted.

Since then, I have, without any shame whatsoever, bought cannoli wrappers.  Much, much easier and the taste, to me, is no different than if it were homemade.  Especially if you get them from a bakery like I do instead of purchasing a brand version filled with preservatives.

For this dip, though, I short-cutted even further by buying some pre-made waffle cones and broke them into pieces.  The slight curve is perfect for dipping and there are way more waffle cones in a package than cannoli wrappers so its more cost-efficient for a big party.

Waffle cones aside, the dip itself is 100% homemade and 100% genuine and traditional Italian cannoli filling.  No matter what your background is, everybody can get behind this dip!




Cannoli Dip

2 cups ricotta cheese
1/2 cup Confectioner's sugar
1 tbsp lemon juice
1/2 cup miniature chocolate chips

Waffle cones for dipping



Mix all of the dip ingredients together and transfer to a serving dish.

Serve with broken waffle cone pieces.