1poundwhole-milk ricotta cheeseBelGioioso works well
Zest of ½ medium orange
½teaspoonpure vanilla extract
1½tablespoonsfinely chopped candied ginger
¼cupsemisweet miniature chocolate chips
For the Wonton Chips:
Fill a Dutch oven 1/3 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.
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 or flake sea salt.
Repeat until all wonton wrappers are fried. Once completely cooled, store in an airtight container until ready to serve.
For the Cannoli Cream Dip:
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 & container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey. While the ricotta strains, make the wonton chips:
Pour the strained ricotta (or BelGioioso Ricotta), sugar, orange zest and vanilla in a medium bowl. Mix on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
Add the candied ginger and chocolate chips and stir to combine.
Refrigerate in an airtight container at least 2 hours before serving.
Serve, chilled, with fresh fruit or wonton chips, or pipe into cannoli shells.
Keep refrigerated, in an airtight container, up to 5 days.
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.
Original Dip recipe: Patsy’s Italian Family Cookbook Yield: 1¼ cup Cannoli Cream Dip & 50 wonton chips
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.