Joanna Gaines’ Cannoli Dip
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If you’re a fan of easy desserts that feel a little fancy but come together in minutes, you’re going to love this Cannoli Dip.
This recipe from Joanna Gaines is one of those no-fuss treats that delivers big flavor with minimal effort—perfect for holidays, girls’ nights, or anytime you want something sweet without turning on the oven.
What is Joanna Gaines’ Cannoli Dip?
Inspired by the classic Italian dessert, Cannoli Dip takes all those delicious flavors—creamy filling, chocolate chips, and a hint of sweetness—and transforms them into a scoopable dessert.
Instead of filling pastry shells, you simply serve it as a dip with cookies, graham crackers, or even waffle cone pieces.
Joanna’s version keeps things simple and approachable (just like many of her recipes), focusing on rich, creamy texture and just the right balance of sweetness.
A Few Easy Swaps I Made
One of the things I love most about this recipe is how flexible it is. I made a couple of simple swaps based on what I already had in my kitchen—and honestly, it turned out amazing.
Instead of using vanilla bean paste, I used regular vanilla extract, which still gave the dip that warm, sweet flavor without missing a beat.
I also used mini chocolate chips, which worked perfectly and made every bite a little more evenly chocolatey.
And for dipping? I skipped making Joanna’s chips this time and went with a few store-bought favorites from Aldi:
They added the perfect buttery crunch and made this dessert even easier to throw together—no extra prep required.
Since this is a smaller batch recipe, I didn’t even bother pulling out my stand mixer. A handheld mixer worked perfectly and made cleanup so much easier.
It’s one of those little shortcuts that makes this recipe even more approachable—especially when you just want something quick and easy without extra dishes.
Ingredients
- Ricotta cheese
- Mascarpone cheese
- Heavy cream
- Powdered sugar
- Vanilla extract
- Cinnamon
- Salt
- Mini chocolate chips
How to make Joanna Gaines’ Cannoli Dip
In a mixing bowl, beat together together the ricotta, mascarpone, heavy cream, and vanilla extract.
With the mixer on low, add in the powdered sugar, cinnamon, and a pinch of salt.
Then gradually increase the speed to medium-high to let the mixture whip to a light and fluffy texture, about 2 minutes.
Gently fold in all but 1 tablespoon of the mini chocolate chips.
Place the dip in a serving bowl and sprinkle the remaining chopped chocolate on top.
Cover and place in the refrigerator to chill until ready to serve.
Place the cannoli dip and the cookies on a plate and serve immediately.
Joanna Gaines’s Cannoli Dip
Ingredients
- 1 cup (8 ounces) whole-milk ricotta cheese, drained
- ½ cup (4 ounces) mascarpone cheese
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- Pinch of kosher salt
- 4 oz semi-sweet mini chocolate chips
Instructions
- In a mixing bowl, beat together together the ricotta, mascarpone, heavy cream, and vanilla extract.
- With the mixer on low, add in the powdered sugar, cinnamon, and a pinch of salt.
- Then gradually increase the speed to medium-high to let the mixture whip to a light and fluffy texture, about 2 minutes.
- Gently fold in all but 1 tablespoon of the mini chocolate chips.
- Place the dip in a serving bowl and sprinkle the remaining chopped chocolate on top.
- Cover and place in the refrigerator to chill until ready to serve.
- Place the cannoli dip and the cookies on a plate and serve immediately.
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