Wednesday, May 8, 2013

Recipe of the Week: Cannoli Dip

This dip kind of came together on accident...because of Brent! My loving husband came home with a big ol' container of ricotta cheese from a grocery run a few weeks ago, to which I asked, "Why do we have a giant tub of ricotta in our fridge? Is that from like last year and it's just been sitting in here?"  It turns out, our lovely grocery app sync got totally screwed up, and the list I had made for the week got fused with a list of all the items in the history of groceries: so that lucky little container of ricotta ended up in our fridge...along with a lot of other items we didn't actually need - but that's besides the point!

I brought this to a work party - a cinco de mayo themed work party, nonetheless - and it unexpectedly turned out to be a huge hit. I guess people were craving a sweet dip to wash down all the salsa's and guacamole's. (P.S. my guacamole made first place again, score!)

It's the simplest dip to make ever (besides pouring Ranch dressing into a bowl, of course), and people will be astounded by your level of creativity...making that sinful cannoli cream filling into a dip?! I mean let's be real, people don't eat cannoli's for the shell, and you've just removed that entirely from the equation, so now they can dive straight in to the good stuff. It's love at first sight.


Cannoli Dip

Ingredients:
1, 15 ounce container of ricotta cheese, whole or skim 
1/2 C powdered sugar
1/2 tsp vanilla
1/2 C mini chocolate chips

Preparation:

  • Combine ricotta, sugar, and vanilla in bowl of KitchenAid mixer and mix until really smooth (about 2 minutes)
  • Gently fold in the chocolate chips.
  • Serve with cinnamon sugar pita chips, graham crackers, broken up waffle cones, or other suitable cookie/cracker. 


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