Cannoli Dip with Homemade Wonton Chips

Course: Dessert, Snack

Cuisine: American, Italian

Prep Time: 10

Cook Time: 5

drain/rest: 2 30

Total Time: 15

Servings: people

Calories: 273kcal

An Easy Cannoli dip that's creamy, fluffy and utterly addictive. Made with ricotta cheese and chocolate chips - yum!

Fill a Dutch oven ⅓ full of oil, and heat the oil to 350°F. Once the oil is hot, carefully separate the wonton wrappers and fry them, in a single layer, about 1 minute (flipping them 2-3 times), or until golden brown.
25 wonton wrappers, Peanut oil
Transfer the wonton chips, with a slotted spoon, tongs or Asian spider skimmer, to a wire rack set over a rimmed baking sheet and sprinkle with kosher salt, if desired.
Kosher salt
Repeat until all wonton wrappers are fried. Once completely cooled, store in an airtight container until ready to serve.

If using BelGioioso Whole-Milk or a dry(ish) ricotta it isn’t necessary to strain the ricotta. If using fresh ricotta or ricotta that has extra liquid (whey), it is important to strain it from the ricotta. To do this, place a paper towel over the ricotta still in the container. Turn the ricotta and container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey.
16 ounces whole-milk ricotta cheese
Pour the strained ricotta, sugar, orange zest, and vanilla in a medium bowl. Mix, using a hand mixer, on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
⅔ cup granulated sugar, 1 tablespoon orange zest, ½ teaspoon pure vanilla extract
Gently fold in the candied ginger and chocolate chips.
1½ tablespoons finely chopped candied ginger, ¼ cup semisweet mini chocolate chips
Refrigerate in an airtight container at least 2 hours before serving.
Serve, chilled, with fresh fruit or wonton chips, or pipe into cannoli shells.

Original Dip recipe: Patsy’s Italian Family Cookbook

Yield: 1¼ cup Cannoli Cream Dip & 50 wonton chips

Make sure to strain your ricotta - very important!
For mixing this dip, I recommend using a stand mixer or a hand mixer, it isn’t a recipe you can make with a hand whisk.
Halve your wonton wrappers diagonally before frying, so you get the perfect dipping chips.
If you have any leftover dip, store in the fridge and allow to come back up to near room temp, for the right dipping consistency.
This dip is a favorite and can be adapted in multiple ways. Adjust with your favorite flavorings to make it your own. It can be served as a dip with wonton chips or fresh fruit. It makes an amazing filling for cannoli shells.

Storage: Store cannoli dip in an airtight container in the refrigerator for up to 5 days.