Cannoli Dip

Ingredients

• 15 oz Ricotta cheese
• 8 oz Mascarpone cheese
• 2/3 cup powdered sugar
• 1/2 cup heavy cream**
• 1/2 cup mini semi-sweet chocolate chips )

Directions

1. In a mixing bowl, use a spatula to work the Ricotta and Mascarpone together, smearing the cheeses against the bottom of the bowl as you go so the mixture becomes smoother. Gently fold in the powdered sugar.
2. In another mixing bowl, whip the heavy cream until it holds stiff peaks. Add half of the whipped cream to the Ricotta mixture and fold just until combined, then fold in the remaining half.
3. Fold in the chocolate chips, setting aside 1 – 2 Tbsp for the top. Finish with the reserved chocolate chips, add a light dusting of powdered sugar if you’d like, and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips lightly dusted with cinnamon.
4. To strain, spread the ricotta over several layers of paper towels, gather them around it, and squeeze out the extra liquid. The Ricotta should hold its shape fairly well, so repeat the straining if it still seems too wet.
5. If you prefer a less airy dip, use less heavy cream or skip it altogether; without it, the texture will be closer to classic cannoli filling.