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wonton chip dipping in cannoli dip with chocolate chips

Cannoli Dip with Homemade Wonton Chips

Course: Dessert, Snack
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 5 minutes
drain/rest: 2 hours 30 minutes
Total Time: 15 minutes
Servings: 10 people
Calories: 229kcal
An Easy Cannoli dip that's creamy, fluffy and utterly addictive. Made with ricotta cheese and chocolate chips - yum!
Print Recipe


For the Wonton Chips:

  • 25 or more wonton wrappers, halved diagonally
  • Peanut oil or canola oil for frying
  • Kosher salt or flake sea salt

For the Cannoli Cream Dip:

  • 1 pound whole-milk ricotta cheese BelGioioso works well
  • 2/3 cup granulated sugar
  • Zest of ½ medium orange
  • ½ teaspoon pure vanilla extract
  • tablespoons finely chopped candied ginger
  • ¼ cup semisweet 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.
  • Enjoy!
  • 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.


Calories: 229kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 175mg | Potassium: 97mg | Fiber: 1g | Sugar: 17g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg