One of Michael’s favorite things about living in New York was the cannoli—authentic, freshly made treats crafted by the many Italian families he met. I love recreating his favorites at home, but as you might recall, I have a real sweet tooth, and making cannoli shells can be quite the challenge! Serving the filling as a dip makes it so much easier!
Ingredients
- 1 (15 oz) container whole milk ricotta
- 1/4 cup plain yogurt (preferably Greek) or sour cream*
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips*
Instructions
- In a small mixing bowl, combine the ricotta, yogurt, powdered sugar, and vanilla. Beat until smooth and creamy.
- Gently fold in the mini chocolate chips, setting a few aside for garnish.
- Optional Variations: Add 1/2 teaspoon of orange zest for a citrus twist or mix in some chopped pistachios instead of, or along with, the chocolate chips.
Notes
- *For gluten-free: Ensure the brands you use are certified gluten-free.
