Featured Recipe

Cannoli Dip Remix

Name: Cannoli Dip Remix
Prep time: 12 min
Total time: 12 min
Yield: 8 servings
Ingredients: 6 ounces mascarpone cheese; 10 ounces whole milk ricotta (preferably fresh, drained well); ½ cup heavy cream; 1 teaspoon pure vanilla extract; ¼ teaspoon almond extract; ½ teaspoon finely grated lemon zest; 2 tablespoons powdered sugar (or adjust to taste); ¾ cup semi-sweet chocolate chunks; 1 chocolate bar (about 4 ounces) for melting; 8 waffle cones; Flaky sea salt (optional, for cones); Fresh strawberries, pretzels, or other dipping options

By Kate

Created on 24 January 2026

A ricotta and mascarpone based dip with a twist of lemon zest and almond extract replacing orange and cinnamon. Powdered sugar reduced and folded in with semi-sweet chocolate chunks instead of chips. Chocolate dipped waffle cones for dunking, adding crunch and cocoa aroma with a touch of sea salt flakes. Timing adjusted slightly for letting flavors meld. Focus on beating textures for fluffiness but avoiding over mixing which can break structure. Practical substitutions for ingredients plus salvage tips for curdled mixtures or grainy texture.

Prep: 12 min

Cook: 0 min

Total: 12 min

Serves: 8 servings

Italian American cheese dip party food

Introduction

Creamy, thick, sweet yet fresh—the kind of dip that works for parties or spontaneous snacks. Mascarpone partners with ricotta, but ditch the orange zest and cinnamon for lemon zest and almond extract. It’s a subtle shift in flavor but punches up brightness and nuttiness without complicating the base. Semi-sweet chocolate chunks folded in add melty pockets of richness instead of the smaller chip size, giving texture in every bite. Chocolate dipped waffle cones make a rustic, hand-held spoon. Light sprinkle of sea salt ticks flavor contrast, stops all-out sweet overload. The rhythm here is about controlled mixing—too fast or too long means broken cream and runny dip, too little means grainy or heavy mouthfeel. Chill long enough to set, but not freeze flavor. This remix is kitchen-tested, practical, with easy ingredient swaps for when you don’t have what’s called for. No frills, just technique and timing that work in real kitchens. Sink your spoon in once the aromas of lemon and chocolate swirl low and slow in the fridge. The dip holds its shape but melts on your tongue—somewhere between dessert and appetizer.

Ingredients

6 ounces mascarpone cheese

10 ounces whole milk ricotta (preferably fresh, drained well)

½ cup heavy cream

1 teaspoon pure vanilla extract

¼ teaspoon almond extract

½ teaspoon finely grated lemon zest

2 tablespoons powdered sugar (or adjust to taste)

¾ cup semi-sweet chocolate chunks

1 chocolate bar (about 4 ounces) for melting

8 waffle cones

Flaky sea salt (optional, for cones)

Fresh strawberries, pretzels, or other dipping options

About the ingredients

Mascarpone and ricotta are both mild, creamy cheeses with distinct textures—mascarpone lends silkiness, ricotta adds body. Whole milk ricotta works best; watch for excess moisture which dulls texture. Drain if needed by lining a sieve with cheesecloth or paper towels, letting excess liquid run off. Powdered sugar sweetens without grainy texture that granulated sugar would add. Almond extract can substitute cinnamon for a floral depth, while lemon zest keeps the dip bright instead of the traditional orange zest. Chocolate chunks bring rustic texture compared to mini chips that vanish against creamy base. Semi-sweet is a safe bet but dark or milk chocolate can swap depending on preference. Waffle cones can be bought plain or slightly sweetened; adding a quick chocolate dip and a sprinkle of flaky sea salt enhances their bite and makes dunking more fun. If you don’t have cream, substitute Greek yogurt but expect slightly thicker, tangier dip. Vanilla quality counts here; pure extract over imitation is non-negotiable. Timing for chilling is flexible—at least an hour for flavor melding, longer firms it better for scooping but don’t freeze or it becomes too stiff.

Method

Cannoli Dip

Start by chilling your mixing bowl and paddle attachment briefly before working the cheeses. Drop mascarpone in, beat low then ramp speed to medium smoothly for 3-4 minutes. Texture must become creamy but not runny. Add ricotta slowly, beat again for about 2 minutes until mixture looks thick, no lumps. Pour in cream in a steady stream, watch for semi-soft peaks forming but stop before it becomes whipped cream or grainy.
Now vanilla and almond extract join the party with lemon zest. Stir them in with mixer low speed. Then, sprinkle powdered sugar gradually to avoid sudden graininess; mix just until absorbed. Over mixing here will break down the fat structure leading to weepy texture—a common rookie error.
Fold in chocolate chunks gently by hand using a spatula, moderate strokes protect the airy texture. Cover with plastic wrap pressed directly on surface to prevent drying. Chill for 1.5-2 hours; flavors meld and dip firms to thick scoopable consistency.

Chocolate Covered Waffle Cones

Break the chocolate bar unevenly, microwave in 30 second bursts at 50% power, stirring thoroughly after each. Target 120-130°F; overheated chocolate seizes and grainy. Dip cones halfway in melted chocolate, set on parchment immediately. Before chocolate sets fully, sprinkle lightly with flaky sea salt for contrast and texture pop. Let cool at room temperature until chocolate is hard but shiny, not dull or cloudy.

Serving

Garnish dip top with a handful of chocolate chunks for texture contrast. Arrange chilled dip with waffle cones, fresh strawberries, salty pretzels, or sturdy biscotti. For cleanup, beating cheeses in cold equipment reduces sticking. If the ricotta is watery or grainy, try draining in a cheesecloth-lined sieve for at least 30 minutes before using to avoid runny dip.
If the mixture weeps liquid during chilling, fold and rebeat gently to reincorporate rather than dumping or stirring aggressively.
Leave some chocolate chunks aside for after serving to keep crunch fresh.
Come back, tweak to your flavor preferences; almond and lemon give a bright lift over the usual orange and cinnamon combination. Adapt sugar levels depending on your dipping companions—they can be sweet or savory.

Technique Tips

Start with cold tools and ingredients when mixing cheeses; it prevents sticking and helps build structure more smoothly. Beat mascarpone first until creamy—this softens it and prevents clumps. Add ricotta slowly to avoid over-working and breaking the cheese curds. Cream adds lightness but watch whipping stage closely; stop when you see soft peaks, not stiff. Flavoring extracts and zest add dimension but must be mixed gently after sugar to avoid over aeration. Adding powdered sugar gradually prevents grittiness—sealed packets sift it first or pulse in mini food processor to break lumps. Folding in chocolate chunks by hand preserves fluffy texture—vigorous mixing crushes them and deflates the dip. Chocolate melting demands attention; microwaving unchecked burns or seizes it. Use medium-low power, stir frequently. Dipping cones evenly but quickly avoids dripping mess; parchment paper lined space for quick setting is essential. Sea salt on cones is subtle but crucial contrast to sweetness. Final chill firms dip but watch condensation after covering with plastic. Serve with firm dippers that won’t soak and break quickly—the dip is creamy but holds well. Leftovers store best sealed in fridge up to 48 hours; stir gently before serving to restore creaminess if separated. Adjust sugar and zest in future batches according to your audience’s palate—don’t be afraid to experiment beyond usual suspects.

Chef's Notes

💡 Chill bowl and paddle for mixing. Helps cheeses whip better. Mascarpone first, then add ricotta. Avoid clumps. Mix until thick.
💡 Watch heavy cream. Mix just until soft peaks. Not too stiff. Too much mixing equals grainy mess. Think textures not just time.
💡 Gradually sprinkle powdered sugar; prevents grittiness. Blend low speed after. Overdoing risks weepy dip—keep it airy. Moisture is enemy.
💡 Gently fold in chocolate chunks. Avoid breaking. Don’t whisk aggressively. Spatula work is key to maintain fluff. Heavy mixing crushes texture.
💡 Chocolate melting needs attention. Microwave power lower; stir each time. Seized chocolate is regret. Aim for shiny, not dull look.