Cannoli Dip contributed by Karen Ranieri
16 ounces Ricotta cheese, drained over night in a strainer
8 ounces Mascarpone cheese
1 1/2 cups Powdered sugar – start with 3/4 cup, add to taste
2 teaspoon Vanilla extract
1 1/2 cups Mini Chocolate Chips (optional. I put them down the side of the serving platter with a spoon)
In medium bowl, mix ricotta cheese, mascarpone together until smooth. Slowly add the powdered sugar. Add vanilla and mix.
Put the cannoli dip in an airtight container and refrigerate for 30 minutes. I started with a 2:1 ratio (ricotta to mascarpone) and worked it to my taste and thickness. Started with 3/4 cup powdered sugar and added from there.
I put the ricotta in the cuisinart first and pulsed it to get it creamy, but be careful if you do this to JUST PULSE IT. Too much and you’ll make butter.
Serve with broken waffle cone pieces or cinnamon sugared pita chips (waffle cones are better!!!!!)