Easy Cannoli Dip

By dlperkins

Ingredients

• Ingredients
• Pie Crust Dippers
• 1 1
• Pillsbury™ refrigerated pie crust, softened as directed on box
• 1 1
• tablespoon butter, melted
• 1 1
• tablespoon granulated sugar
• Cannoli Dip
• 1 1/4 1 1/4
• cups whole-milk ricotta cheese (from 15-oz container)
• 1 1
• package (8 oz) cream cheese, softened
• 1 1/4 1 1/4
• cups powdered sugar
• 1 1
• teaspoon vanilla
• 1/2 1/2
• teaspoon grated orange peel
• 1/2 1/2
• cup miniature chocolate chips

Details

Servings 10
Preparation time 20mins
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

1

Heat oven to 400°F. Line large cookie sheet with cooking parchment paper. Unroll pie crust on parchment paper. Spread melted butter on top of pie crust; sprinkle with granulated sugar.

2

Cut into 1 1/2-inch squares, then pull apart 1/8 inch. Bake 10 to 14 minutes or until golden brown. Cool completely on cookie sheet.

3

In medium bowl, mix ricotta cheese, cream cheese, powdered sugar, vanilla and orange peel. Beat with electric mixer on medium speed until creamy. Reserve 1 tablespoon chocolate chips for garnish; stir in remaining chocolate chips. Sprinkle with reserved chocolate chips for garnish. Refrigerate at least 15 minutes before serving. Serve dip with pie crust squares as dippers. Could also just use Cinnamon toast crunch cereal.