Cannoli Chip And Dip Platter Delightful Indulgence

Recipe By:

Cristy Scott

Posted:

April 18, 2026

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The oil’s bubbling, and the sweet smell of cinnamon fills the air. I’ve just pulled the first batch of Cannoli Chip And Dip Platter out, and honestly, half of them are gone already.

This dish is perfect for those nights when you want a fun dessert but don’t have hours to spend in the kitchen. Instead of traditional cannoli that requires chilling and rolling, these chips fry up in just minutes and pair with a creamy ricotta dip (trust me, it’s a win). Grab your friends and dig in — it’s snack time!

Why You’ll Love This Cannoli Chip And Dip Platter

Super Easy Prep: Whip this up in no time, even on a busy weeknight. Seriously, you don’t need to be a pro.
Sweetly Delicious Flavor: The combo of creamy ricotta and crispy chips is just a sweet dream come true (trust me on this).
Crisp-Tender Chips: They have that perfect crunch but melt in your mouth when dipped in the rich filling — yum!
Versatile Snack: Perfect for parties or just an afternoon treat. You can even swap in different dips if you want.
Surprising Bonus: It’s fun to make with kids! Just watch out for the hot oil — that part’s not kid-friendly.

Cannoli Chip And Dip Platter Ingredients

For the Cannoli Chips:

all-purpose flour (1 cup) — Use a good quality all-purpose flour like King Arthur, or your dough’ll be dense.

granulated sugar (1 tablespoon) — Don’t skimp on granulated sugar; it’s key for the right sweetness, or it’ll taste bland.

cinnamon (1/2 teaspoon) — Stick with Ceylon cinnamon; if you use the cheap stuff, you’ll lose that warm flavor.

egg (1 large) — Fresh eggs are a must; use old ones and your filling will taste off.

unsalted butter (1 tablespoon) — Don’t swap unsalted butter for margarine; your dip won’t have that rich, creamy taste.

vegetable oil (1 quart) — Use vegetable oil instead of olive oil, or your chips’ll end up greasy.

For the Ricotta Dip:

ricotta cheese (1 cup) — Get whole milk ricotta, not part-skim; otherwise, your dip’ll be too runny.

powdered sugar (1/2 cup) — Powdered sugar’s non-negotiable; regular sugar won’t dissolve properly, and it’ll be gritty.

vanilla extract (1 teaspoon) — Use real vanilla extract, not imitation; otherwise, your flavor’s gonna be flat.

mini chocolate chips (1/4 cup) — Don’t skip mini chocolate chips; regular ones won’t give you that perfect crunch.

Full measurements in the recipe card below.

How to Make Cannoli Chip And Dip Platter

1. Mix Dry Ingredients: In a mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, and 1/2 teaspoon of cinnamon. Mix well until it’s evenly blended.

2. Combine Wet Ingredients: Add 1 beaten large egg and 1 tablespoon of melted unsalted butter to the dry mix. Stir until a dough forms that feels smooth and slightly sticky.

3. Roll Out Dough: Roll the dough out on a floured surface until it’s about 1/8 inch thick. You’ll want it thin enough for crispiness but not so thin it tears easily.

4. Cut Chips: Cut the rolled dough into desired chip shapes (think triangles or circles). Don’t stress about perfection; rustic is in! Set the cut chips aside on a floured surface.

5. Heat Oil: Heat vegetable oil in a deep frying pan over medium heat. You’ll know it’s ready when you drop a tiny piece of dough in and it sizzles immediately—no one wants soggy chips!

6. Fry Chips: Fry the chips in batches for about 2-3 minutes per side until they’re golden brown and crisp-tender. Watch out — don’t walk away here; they can go from golden to burnt in about 30 seconds! Drain them on paper towels afterward.

7. Make Ricotta Dip: In another bowl, combine 1 cup of whole milk ricotta cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Mix until smooth, then fold in 1/4 cup mini chocolate chips gently for that melty-gooey touch.

Exact quantities in the recipe card below.

How to Store Cannoli Chip And Dip Platter

Room Temperature: Store the chips in an airtight container for up to 2 days. (They’ll stay crisp for a little while, but not forever.)
Refrigerator: Keep any leftover ricotta dip in a sealed container for up to 4 days. (The dip thickens a bit, but it still tastes great!)
Freezer: You can freeze the cannoli chips in a freezer-safe bag for up to 1 month. (But they won’t be as crispy when you thaw them out.)
Reheating: For chips, pop them in a preheated oven at 350°F until they’re warm and slightly crisp again — about 5 minutes should do it. (You’ll hear that satisfying crunch if they’re getting back to life!)

Honestly, the chips lose their crispiness over time, so it’s best to enjoy them fresh!

What to Serve with Cannoli Chip And Dip Platter?

You’ll definitely want some sides with this dish because it’s pretty sweet and rich, so a little contrast goes a long way.

Fresh Berries: Try strawberries or raspberries for a bright color contrast and a tart burst that balances the sweetness.
Citrus Salad: A citrus salad with oranges and grapefruit adds refreshing acidity to cut through the richness. Toss together in 10 minutes!
Chocolate-Covered Pretzels: The salty crunch of pretzels offers a fun texture difference that pairs surprisingly well with the creamy dip.
Vanilla Ice Cream: Scoop some vanilla ice cream on the side; it’s cold against the warm chips, making each bite lighter (and super satisfying).
Nutty Granola: Sprinkle some granola for added crunch. It gives texture without needing any extra prep – just grab your favorite kind!
Mint Leaves: Garnish with fresh mint leaves for a pop of color and refreshing aroma. Just pluck them off before serving.
Espresso or Coffee: Brew a strong cup of coffee to sip alongside it; the bitterness balances out the sweetness perfectly.

Cannoli Chip And Dip Platter Variations

Here’s how to play with this recipe and make it even more fun.

Chocolate-Dipped Chips: Dip fried chips in melted chocolate after frying for a sweet upgrade.
Cinnamon Sugar Coating: Toss warm chips in a mixture of 1/4 cup sugar and 1 teaspoon cinnamon right after frying.
Nutty Ricotta Dip: Stir in 1/4 cup finely chopped nuts (like pistachios or almonds) into the ricotta dip for extra crunch.
Vanilla Bean Twist: Use 1 teaspoon vanilla bean paste instead of extract for a richer, more aromatic dip.
Lemon Zest Infusion: Add the zest of one lemon to the ricotta mix for a bright, citrusy kick (trust me on this).
Choco-Coffee Chip Upgrade: Fold in 2 tablespoons instant espresso powder with the mini chocolate chips for a mocha twist — next level!
Savory Variation: Skip the sugar and add 1/4 teaspoon salt to the dip for a unique savory touch (if you’re feeling adventurous).

Make Ahead Options for Cannoli Chip And Dip Platter

I like to prep the Cannoli Chip And Dip Platter a few hours ahead of time. You can make the cannoli chips a day in advance and store them in an airtight container at room temperature to keep them crunchy. The ricotta dip, though, holds well for about 3 days in the fridge if you put it in a sealed glass jar. Just give it a good stir before serving. But I wouldn’t recommend making the chips too far ahead — they lose their crispiness and get kind of sad (trust me). So, whip up those chips on the day you serve this dish for that fresh crunch. Enjoy every bite!

Cannoli Chip And Dip Platter Recipe FAQs

Can I make the Cannoli Chip And Dip Platter ahead of time?

You can prep the chips in advance! Just fry them, let them cool completely, and store them in an airtight container. They’ll stay crispy for about 2 days (but trust me, they’re best fresh). As for the ricotta dip, you can mix that up a day ahead too; just keep it covered in the fridge. When you’re ready to serve, just plate everything up!

Why did my chips turn out soggy?

Soggy chips usually mean the oil wasn’t hot enough when frying. You’ll want to heat your vegetable oil over medium heat until a little piece of dough sizzles right away when dropped in. If they don’t sizzle, they’ll absorb too much oil and end up greasy instead of crispy! Also, don’t forget to drain them on paper towels after frying.

What can I substitute for ricotta cheese in this recipe?

If you’re in a pinch and can’t find ricotta cheese, mascarpone works pretty well as a substitute. It’s creamier but won’t have that same grainy texture which gives this dish its classic cannoli feel. Just remember to adjust sweetness because mascarpone is richer — so maybe start with less powdered sugar than the recipe suggests.

How do I get my dip smooth?

To get that smooth texture for your dip, make sure you’re using whole milk ricotta cheese; part-skim will leave it runny and weird (not what we want). Mix it well with powdered sugar and vanilla until it’s creamy. If it’s still grainy after mixing, try blending it for a few seconds with an immersion blender for a super silky finish.

Final Thoughts on Cannoli Chip And Dip Platter

The real win with this Cannoli Chip And Dip Platter is how quick it comes together. You can whip up those crispy, cinnamon-dusted chips in no time, and the creamy ricotta dip is a breeze to mix up. Seriously, it’s an awesome way to impress your friends without spending hours in the kitchen. If you’ve been thinking about making this, now’s the time to dive in. Let me know how yours turned out in the comments!