If you love cannoli but can’t have gluten, this dip is going to make your day. It has all the classic cannoli flavors you know and love, just in a simple dip form.

This gluten free cannoli dip is creamy, sweet, and ridiculously easy to put together. No frying, no pastry shells, no stress.

The base is a mix of ricotta and mascarpone cheese, which gives it that authentic cannoli taste and a super smooth texture.

You can scoop it up with gluten free waffle cone pieces or gluten free graham crackers. Either way, it disappears fast.

It’s a great option for parties, movie nights, or anytime you want a fun dessert that everyone can enjoy.

Why You’ll Love This Recipe

No Baking Required – You literally just mix everything together in a bowl, chill it, and it’s done, so you don’t even need to turn on your oven.

Tastes Like Real Cannoli Filling – The combo of ricotta and mascarpone with chocolate chips and pistachios gives you that authentic Italian cannoli flavor without having to fuss with making gluten free cannoli shells.

Perfect for Parties – Set out a bowl of this dip with some broken gluten free waffle cone pieces and watch everyone gather around it, because it’s the kind of snack people can’t stop eating.

Rich and Creamy Texture – Beating the ricotta until smooth and combining it with mascarpone creates this incredibly lush, creamy dip that honestly feels like you’re eating a fancy dessert.

Ingredients

1 cup Whole Milk Ricotta Cheese, drained
8 oz Mascarpone Cheese, softened
1 cup Powdered Sugar
1 tsp Pure Vanilla Extract
1/2 tsp Ground Cinnamon
1/2 cup Mini Semi-Sweet Chocolate Chips
2 tbsp Chopped Pistachios
Gluten Free Waffle Cones or Gluten Free Graham Crackers, for dipping

How to Make

Step 1

Place the drained ricotta in a medium bowl and beat with an electric mixer for about 1 minute until smooth and creamy. Add the mascarpone cheese and beat until fully combined with no lumps remaining.

Step 2

Sift in the powdered sugar and add the vanilla extract and ground cinnamon. Mix on low speed until the sugar is incorporated, then increase to medium and beat for about 30 seconds until light and fluffy.

Step 3

Fold in the mini chocolate chips with a rubber spatula until evenly distributed throughout the dip.

Step 4

Transfer the dip to a serving bowl. Sprinkle the chopped pistachios and a few extra mini chocolate chips on top.

Step 5

Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled with broken gluten free waffle cone pieces or gluten free graham crackers for dipping.

Helpful Tips

Drain the Ricotta Well

This is the most important step for getting the right texture. If your ricotta has too much liquid in it, the dip will end up watery and thin instead of thick and creamy.

The easiest way to drain it is to put the ricotta in a fine mesh strainer over a bowl and let it sit in the fridge for at least a couple of hours, or even overnight if you can plan ahead. You’ll be surprised how much liquid comes out.

If you’re short on time, you can spread the ricotta on a few layers of paper towels, fold them over, and gently press down to soak up the excess moisture. Just don’t squeeze too hard or you’ll lose some of the cheese.

Soften the Mascarpone Before Mixing

Take the mascarpone out of the fridge about 20-30 minutes before you start making the dip. When it’s cold and firm, it doesn’t blend smoothly with the ricotta and you end up with little lumps that are hard to get rid of.

When it’s properly softened, it mixes in easily and the two cheeses become one silky, smooth base. You’ll notice a big difference compared to using it straight from the fridge.

Sift the Powdered Sugar

Don’t skip the sifting. Powdered sugar tends to have small clumps in it, and if you dump it straight into the cheese mixture those clumps won’t break apart easily. You’ll end up with little pockets of dry sugar in your dip.

Just run it through a fine mesh strainer or a proper sifter right into the bowl. It takes about 30 seconds and makes the final texture noticeably smoother.

Frequently Asked Questions

Can I make this cannoli dip ahead of time?

Absolutely, and it actually tastes better that way. You can make it up to 24 hours in advance and store it covered in the fridge. The extra time lets the flavors come together even more.

Just hold off on adding the toppings until right before serving so the pistachios stay crunchy and the chocolate chips look fresh on top.