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Strawberries with Cannoli Cream Dip

cannoli dip recipeI love cannolis.  Really, really, love them.  My brother and I went to this place in South Philly and had the best cannoli ever.  I cannot for the life of me remember the name of it, but it is a teeny tiny hole in the wall and it is open for about 3 hours a day.  An adorable little Italian couple owned it and spoke very little English.  You know that you are getting the real deal, an authentic cannoli.  You go in and order your cannoli and the shell is crispy and warm and the filling is nothing short of heavenly.  I still think about it. If a bakery has a cannoli I must try it.  I love the crunchy shell and the sweet ricotta filling inside.  But, most bakeries have pretty crappy cannoli.  They need to be eaten right after they are made.  The shell needs to be crisp and not soggy.  So, I eat the filling without the shell.  I dip strawberries in it, and it is pretty delicious.

To go a step further, it makes an amazing trifle filling.  Layer some pound cake, maybe some Grand Marnier, this filling and strawberries and you have an amazing, gorgeous dessert.

cannoli dip recipe1 15 ounce container ricotta cheese
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon orange zest
2 teaspoons cinnamon
1/2 cup miniature chocolate chips
1/3 cup shelled pistachios

cannoli recipePut the ricotta cheese and sugar in the food processor and run until smooth and creamy.  You can easily do this by hand, but I really like how it almost has a whipped quality to it.

cannoli recipeZest some orange.  It will make your kitchen smell delicious.

cannoli recipeAdd the cinnamon, orange zest, and vanilla.

cannoli dip recipeTake the cream out of the food processor and fold in the nuts and chips.  I save some to add to the top as a garnish.

cannoli dipIt is delicious and a perfect snack with fresh strawberries.  These strawberries came from the farm stand down the street from my house and they were so delicious and sweet that they did not need a dip, but who am I kidding?  I am not passing up anything with ricotta and chocolate chips.

cannoli dip recipeMake this little treat and enjoy the strawberries that are heavenly right now.  Share with a friend.

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Strawberries with Cannoli Cream Dip


Ingredients

  • 1 15 ounce container ricotta cheese
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon orange zest
  • 2 teaspoons cinnamon
  • 1/2 cup miniature chocolate chips
  • 1/3 cup shelled pistachios

Instructions

  1. Put the ricotta cheese and sugar in the food processor and run until smooth and creamy. You can easily do this by hand, but I really like how it almost has a whipped quality to it.
  2. Zest some orange. It will make your kitchen smell delicious.
  3. Add the cinnamon, orange zest, and vanilla.
  4. Take the cream out of the food processor and fold in the nuts and chips. I save some to add to the top as a garnish.

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  1. Deanna

    May 5th, 2010 at 10:07 am

    I love canolli. We have these 2 little old Italian ladies that sell them at church one Sunday per year. Coincidentally the only Sunday I have never missed.

  2. bakedbree

    May 5th, 2010 at 10:25 pm

    bummer. I would be sad to miss cannoli day.

  3. Diana

    May 5th, 2010 at 4:16 pm

    My friend told me she thinks the place in Philly is called Termini Brothers!

  4. bakedbree

    May 5th, 2010 at 10:24 pm

    I am not sure if that is the name, I’ll have to ask my brother. It was so good that I still think about it.

  5. Memoria

    May 5th, 2010 at 8:59 pm

    For some reason, I’m not crazy about cannoli. I remember making cannoli for the Daring Baker’s, and I ended up giving them to my colleague after eating only one cannolo. Maybe the cannoli you like so much would change my mind. The filling you made looks so fresh, though!! What a great idea, Bree.

  6. bakedbree

    May 5th, 2010 at 10:23 pm

    thank you. 🙂 Like I said, there are a lot of bad cannoli out there. Maybe you would like it like this. It is good to bring to a spring/summer get together. I brought it the other night and the bowl was empty when I went to take it home.

  7. Amy

    May 5th, 2010 at 9:48 pm

    Great idea! (nice photos too.)

  8. bakedbree

    May 5th, 2010 at 10:21 pm

    I wish that I could take credit, but I think that I got the idea from an old Paul Deen show. But I have made it some many times and for so long that I am claiming it as my own. 🙂

  9. Diana

    May 9th, 2010 at 7:37 pm

    Oh my God! That was delicious and so fresh tasting. I LOVED IT!!!!!!!! THANK YOU!

  10. bakedbree

    May 9th, 2010 at 8:42 pm

    so glad that you liked it. I love that dip too. Makes eating fruit easier!

  11. Kevin (Closet Cooking)

    May 11th, 2010 at 6:10 pm

    What a great way to enjoy some strawberries! That dip is calling to me.

  12. Steph

    May 14th, 2010 at 11:32 am

    I am bookmarking this recipe. My mom loves cannolis – I’ll have to make this the next time I see her. Your photos are beautiful!

  13. Polwig

    June 9th, 2010 at 8:30 am

    This looks so easy to make and so amazingly awesome to eat. Great Idea and you can use this dipping sauce with anything. I bet with ladyfingers, cookies or even plain chips it will almost be like cannolli.

  14. bakedbree

    June 9th, 2010 at 9:56 pm

    dipping cannoli dip in ladyfingers sounds amazing. thanks for the great idea.

  15. Tammy

    May 10th, 2011 at 8:55 pm

    Why have I not found your blog until today?! I feel that I’ve been missing out … I can’t wait to try this dip. I love well-made cannolis.

  16. bakedbree

    May 13th, 2011 at 4:45 pm

    Well, I am glad that you found it! Welcome Tammy!

  17. Caro

    May 11th, 2011 at 4:12 am

    Love the recipe. I’ve had the most amazing cannoli’s from an Italian bakery in a Detroit suburb – Bommaritos. When you order a cannoli, they go in the back room and fill it fresh so that the shell is crispy and the filling is cold and creamy. Yummm…

  18. bakedbree

    May 13th, 2011 at 4:44 pm

    the way that a cannoli should be made! Nothing is worse than getting a soggy cannoli.

  19. Katie Esposito

    May 11th, 2011 at 8:27 am

    Is the bakery you went to Isgro’s? It’s on Christian Street in South Philly and they literally have the best cannoli’s EVER!

  20. bakedbree

    May 13th, 2011 at 4:43 pm

    nope, it is more of a cafe.

  21. rita

    February 17th, 2012 at 11:24 pm

    I know I am late to the discussion but I am willing to bet it was Roselena’s on Passyunk. They had one of the best tira misu but alas they have closed.

  22. bakedbree

    February 18th, 2012 at 7:49 pm

    I am not sure, but I miss that place…

  23. Katie Esposito

    May 11th, 2011 at 10:41 am

    Here is the link to their website: https://www.bestcannoli.com/main.html

  24. bakedbree

    May 13th, 2011 at 4:42 pm

    They do have a mean cannoli, but this place is teeny tiny and they make them to order. Thanks for the link!

  25. Linnea

    May 11th, 2011 at 5:12 pm

    Hi Bree… wow, this looks like such an amazing recipe! Congrats for the feature on the Pioneer Woman Cooks, too! Right as I saw the photograph of your recipe – I knew it was your photo (before I saw your website credited, and before I had read about the recipe here). Your photographs have such a distinct style – the lighting and clarity are just lovely, and so YOU!

  26. bakedbree

    May 13th, 2011 at 4:40 pm

    thank you Linnea! I had no idea that it was on there until I saw it in my comments section. I love that you know that the pictures are mine, you made my day!

  27. Tammi Marie

    May 15th, 2011 at 8:34 am

    This sounds really good!
    http://www.lake-breeze.blogspot.com

  28. bakedbree

    May 15th, 2011 at 9:19 pm

    thank you Tammi! It is great.

  29. Kimmy

    March 9th, 2014 at 11:29 pm

    Are these foods healthy

  30. bakedbree

    March 10th, 2014 at 8:44 am

    I am not sure what you are asking? Yes, they are but be mindful of the portion size.

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