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15 ozricotta cheese, 'strained' (see notes)
8 ozmarscapone cheese
2/3 cpowdered sugar, plus more for dusting, if desired
1 cheavy cream (see notes)
1/2 cmini semisweet chocolate chips (chopped pistachios could also be added)
·drops of oil of cinnamon to taste
How to Make Cannoli Dip
- In a mixing bowl, with a spatula, blend ricotta and marscarpone cheese, pressing against bottom of bowl to smooth mixture. Fold in powdered sugar. In separate bowl, whip heavy cream until stiff peaks form. Add half to ricotta mixture, fold to combine. Add remaining and fold to combine. Add your drops of oil of cinnamon to taste (a drop or two at a time, since it is very strong). Fold in chocolate chips, and pistachios if desired, reserving 1-2 T to garnish. Spinkle on top, dust lightly with powdered sugar if desired. Serve with graham crackers, strawberries, cannoli chips or fried tortilla chips if desired.
- Note: To strain the ricotta, put it onto a clean white kitchen towel, roll up, twist out all the moisture you can. You may have to do this more than once, as you want it to hold it's shape but not add wetness to dip as it will break it down.
- Note: you can omit the heavy cream if you want, and it will be a little denser and more like what you would pipe into a cannoli shell.