Cannoli Dip 15 oz. Ricotta Cheese, strained (see step 1) 8 oz. Mascarpone cheese (Italian Cream Cheese) 1/2 cup powdered sugar, plus more for dusting at the end, if desired 1/2 cup heavy cream 1/2 cup mini semi-sweet chocolate chips (keep 2 tbsp min to garnish) First, you have to strain the Ricotta cheese into a mixing bowl. Cheesecloth works best but paper towels in combination would work too. Twist to squeeze as much of the liquid out as you can. Discard liquid. In a mixing bowl using a spatula, blend together the Ricotta and the Mascarpone cheese; smoothing out any lumps as you go. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of the whipped cream to Ricotta mixture and fold until combined, then add remaining half until combined. Fold in chocolate chips, reserving 1 – 2 Tbsp to garnish. Serve chilled and topped with remaining chocolate chips, dusted lightly with powdered sugar. Serve with graham crackers, strawberries, whatever! This freezes well too so you can make ahead and then thaw in the fridge before serving.
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