Cannoli Dip

By Scrappin Broad

Ingredients

• 1 cup Ricotta Cheese
• 2/3 cup Heavy Cream
• 1 tsp. Vanilla
• 1/2 cup Powdered Sugar
• 1 cup Sugar (Ann said she used 3/4 c Splenda)
• 1 cup Mascarpone Cheese
• 6 oz. of Mini Chocolate Chips

Preparation

Step 1

1. Place Ricotta Cheese in a cheese cloth and drain in the fridge over night in a colander in a bowl. (doing this gets all the extra liquid out so it is not runny)

2. The following day, add all ingredients into a bowl (except chocolate chips) and mix with a mixer until desired consistency. If you beat it too long, the cream will turn into butter.

3. Once you reach your desired consistency, fold in your chocolate chips.

4. Refrigerate, freeze or serve.

5. Serve with cannoli chips, pretzels, graham crackers, and/or fruit.