Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, well-drained
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (200g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1 tablespoon (15ml) orange zest, finely grated
  • 1/2 cup (85g) mini chocolate chips
  • Chopped pistachios (optional)
  • Additional mini chocolate chips (optional)
  • Powdered sugar dusting (optional)
  • Waffle cone pieces, broken into bite-sized pieces (for serving)
  • Cannoli shells, broken into bite-sized pieces (store bought is fine! - for serving)
  • Gingersnap cookies (for serving)
  • Graham crackers (for serving)

Instructions:

  1. Drain the ricotta cheese thoroughly using a cheesecloth-lined sieve. (At least 30 minutes in the fridge is recommended)
  2. In a large bowl, beat the softened cream cheese and drained ricotta cheese with an electric mixer until smooth and creamy.
  3. Gradually add the sifted powdered sugar, beating until fully incorporated and smooth. Mix in the vanilla extract, cinnamon, and orange zest.
  4. Gently fold in the mini chocolate chips.
  5. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the dip to prevent a skin from forming. Refrigerate for at least 2 hours to allow the flavors to meld and the dip to firm up.
  6. Transfer the dip to a serving bowl. Garnish with chopped pistachios, extra chocolate chips, and a dusting of powdered sugar, if desired. Serve immediately with waffle cone pieces, broken cannoli shells, gingersnap cookies, or graham crackers.