S'mores Cannoli Dip

Chef Ryan

Servings

8

Prep Time

1 hours 15 minutes

Category

Desserts

This no-bake dip turns cannoli filling into a scoop-and-dunk dessert, folding whipped ricotta, marshmallow fluff, and Spiceology S'mores Blend together with a swirl of chocolate chips. Strain the ricotta ahead of time, give it a quick mix, and let it chill for the perfect texture.

S'mores Cannoli Dip

Ingredients

  • 475g (about 2 cups) ricotta, strained (see note below)

  • 200g cream cheese or mascarpone cheese, softened to room temperature

  • ½ cup marshmallow fluff

  • 1.5 Tbsp Spiceology S'mores Blend

  • 1 cup powdered sugar

  • 1 cup chocolate chips, divided

  • 1 tsp vanilla paste or extract

  • 2 whole graham cracker sheets, broken into pieces

Directions

  1. At least 4 hours ahead (or the night before), line a fine-mesh sieve with cheesecloth, set it over a bowl, add the ricotta, and refrigerate to strain off excess liquid. Skipping this step leaves too much whey in the dip and it won't set up.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the strained ricotta and softened cream cheese (or mascarpone). Mix on medium speed until smooth, about 1–2 minutes.

  3. Reduce speed to low and add the powdered sugar in two additions, mixing until no dry streaks remain.

  4. Add the marshmallow fluff, S'mores Blend, ¾ cup of the chocolate chips, vanilla, and the 2 broken graham cracker sheets. Mix on low just until combined, 15–20 seconds — overmixing will deflate the fluff and thin the dip.

  5. Transfer to a serving bowl, smooth the top, and sprinkle with the remaining ¼ cup chocolate chips. Cover and refrigerate at least 1 hour, until firm enough to scoop.

  6. Serve chilled, with graham crackers alongside for dipping.
Recipe Products
Blend

S'mores Blend

Key Ingredients

Cinnamon, Cocoa Powder