Name: Pistachio–Lemon Cannoli Dip
Total time: PLACEHOLDER
Cuisine: ItalianEurope
Ingredients: 6 ounces (170 grams/¾ cup) whole-milk ricotta cheese; 6 ounces (170 grams/¾ cup) mascarpone cheese; ½ cup (2 ounces/57 grams) confectioners' sugar; ¼ cup shelled pistachios , toasted and chopped fine, plus extra for serving; ¾ teaspoon vanilla extract; ½ teaspoon grated lemon zest; ⅛ teaspoon table salt

Why This Recipe Works

Inspired by an Italian cannoli—a fried tubular shell with a rich and creamy filling—we wanted a shareable version in the form of a luxurious dip. We stirred together a traditional cannoli filling of ricotta cheese and mascarpone sweetened with confectioners’ sugar and a hint of vanilla and served it with the “shell” on the side. For extra flavor (and as a nod to a flavor popular in Italian bakeries), we stirred in toasted pistachios and lemon zest for a pop of brightness.

Before You Begin

We developed this recipe using our winning whole-milk ricotta cheese, Belgioioso Ricotta con Latte Whole Milk Ricotta Cheese. If you can't find it, look for another high-quality ricotta without stabilizers. Serve with broken cannoli shells, pizzelle, speculoos cookies, butter wafers, broken sugar cones, graham crackers, Florentine cookies, vanilla wafers, or fresh fruit.

Instructions

Using wooden spoon or rubber spatula, stir all ingredients in large bowl until evenly combined, breaking up any large pieces of mascarpone by pressing them against side of bowl. Cover and refrigerate until chilled, at least 30 minutes. (Cannoli dip can be refrigerated for up to 3 days; stir to recombine before serving.) Sprinkle with extra pistachios before serving.