This easy Cannoli dip is made with whipped cream, ricotta cheese, cream cheese, powdered sugar, mini chocolate chips, vanilla, and orange zest. Its served with delectable chocolate and pistachio-covered cannoli chips.
In a medium bowl beat the whipped cream on high speed until stiff peaks form, and then set aside. In a large bowl beat together the ricotta cheese and cream cheese on medium-high speed until combined, about 30 seconds. On low speed beat in the sugar, vanilla, and orange zest until combined.
Fold in the whipped cream and chocolate chips. Cover with plastic wrap and chill for at least 30 minutes. In the meantime make the dippers.
MAKE THE CANNOLI DIPPERS:
Add canola oil to a heavy-bottomed medium pot so that the canola oil goes 2-inches up the sides of the pot. Heat over medium-high heat until the oil reaches 350 degrees F on an instant-read thermometer. While the oil heats up, cut out the cannoli chips with a 1 3/4-inch round cookie cutter.
Fry 10 dippers at a time for about 30-60 seconds or until they are bubbly and golden in color, turning them frequently with a slotted spoon. Use the slotted spoon to remove them from the oil and transfer them to a paper-towel-lined plate.
Line your countertop or a baking sheet with parchment paper. Use a double broiled with 2 inches of boiling water in the bottom pot to melt the chocolate chips over medium heat. Stir frequently until the chips are melted and smooth. Dip one side of the cannoli dippers into the melted chocolate. Scrape the bottom of the dipper against the edge of the bowl to remove any excess chocolate. Place the dipper on the prepared parchment paper.
Nest, sprinkle the dippers with pistachios and repeat with the remaining dippers, chocolate, and pistachios. Let the dippers sit until the chocolate is set, and then serve with the cannoli dip.
This makes about 3 cups of dip and about 70 cannoli chips.