Cannoli Dip
Holy cannoli, this is delish! Imagine a rich and creamy dip delivering similar flavors to iconic cannoli filling. Only this version swaps in cottage cheese instead of ricotta, which blends up beautifully in the food processor along with reduced-fat cream cheese.
To add a layer of decadence, I like to fold in semi-sweet or dark chocolate chips (go big with regular size or keep it cute with mini). Then, to add a delightful crunch, I sprinkle the dip with toasted, chopped pecans, reminiscent of a classic cannoli shell (but the chips and nuts are optional, and totally your call).
As for your dippers? Anything goes…picture this paired with whole strawberries, pineapple chunks, and/or sliced bananas, offering a burst of fruity freshness with every dunk. And hey, I certainly wouldn’t judge if you decide to pair this indulgent dip with graham crackers—it’s a match made in dessert heaven.
Try this PB Coconut Cookie Dough Dip!
Cannoli Dip
Ingredients
- 1½ cups full-fat cottage cheese
- 8- ounce package reduced-fat cream cheese
- ¾ to 1 cup confectioner’s sugar
- 1½ teaspoons vanilla extract
- ½ cup semi-sweet or dark chocolate chips, optional
- 2 to 3 tablespoons toasted chopped pecans, optional
- Fresh fruit for dipping: sliced banana, pineapple chunks, whole strawberries and apple or pear slices
Instructions
- Add cottage cheese and cream cheese to a food processor and blend for one minute until thick and creamy.
- Add the vanilla and powdered sugar and blend again until everything is well-mixed and creamy.
- Pour into a serving bowl and fold in optional chocolate chips. Garnish with toasted pecans. Serve chilled with fresh fruit for dipping!
