Cannoli dip is the greatest thing since sliced bread! And since bossman signs my check and requested it for his birthday I obliged. Paired with pizzelles, it's the perfect treat!
Cannoli dip recipe:
1 package cheese cloth
1-30 oz. container ricotta cheese (for the love of all things holy don't get reduced fat)
2-8 oz. packages cream cheese (see above for full fat recommendation)
3 cups powdered sugar
2 teaspoons vanilla
1-12 oz. mini semi-sweet chocolate chips
Fold cheesecloth in quarters and dump ricotta onto cheesecloth and wrap, fold over again and wrap in paper towels. Place a heavy object on top (I used a cast iron skillet) to squeeze out the water from the ricotta. Check and replace paper towels as they become soaked.
Cream cheeses together, add powdered sugar and vanilla, fold in chocolate chips
Refrigerate at least 1 hour (overnight preferably)
Enjoy!!
Goes great with pizzeles...
the only caveat is you have to have a pizzele maker for this recipe. Don't have one? Fear not! This dip goes great with graham crackers.
Pizzelles:
1 pizzelle press
6 eggs
1 1/2 cups sugar
1/2 lb. (2 sticks) melted butter
3 cups all purpose flour
2 teaspoons salt
2 teaspoons baking powder
2 tablespoons vanilla (or anise)
Beat eggs and sugar, gradually add melted butter. Add vanilla, salt, baking powder, and flour. Dough will be thick.
Spoon 1 tablespoon onto heated and greased pizzelle press. Cook 1 minute, remove from press by sliding butter knife along edges and remove carefully (WILL BE HOT)
Let cool, or wrap around cone if you wish to have them shaped.
Apologies if the pics are sideways, they look right side up in my world
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