There are recipes that sound fancier than they are, and then there are recipes that deliver a wow with minimal fuss. This Chocolate Chip Cannoli Dip with Wonton Chips hits that sweet spot: it tastes like a classic cannoli filling but comes together faster and without fragile shells to worry about. The crisp wonton chips are salty and light, while the ricotta-based dip is cool, creamy, and studded with chocolate and candied ginger.
I test a lot of dessert dips for parties and quiet nights in. What I love about this one is the contrast — cool, slightly citrus-scented ricotta against the instant crunch of a freshly fried wonton triangle. It travels well to gatherings if you keep the components separate until serving, and it’s forgiving on technique. Read on for the exact ingredients, the exact steps, and practical tips so your chips aren’t soggy and your dip keeps its texture.
What Goes In
- Peanut oil — for frying; use enough to fill your pot about 1/3 full and heat to 350°F.
- 25 wonton wrappers — 100 grams, halved diagonally; these become the chips, so cut into triangles before frying.
- Kosher salt — for topping the chips while warm; adds the finishing savory note.
- 16 ounces whole-milk ricotta cheese — 454 grams, BelGioioso recommended; the creamy base of the dip.
- 2/3 cup granulated sugar — 133 grams; sweetens and stabilizes the ricotta.
- 1 tablespoon orange zest — 6 grams, from ½ orange; brightens the dip with citrus oils.
- 1/2 teaspoon pure vanilla extract — 2 grams; enhances flavor depth without overpowering.
- 1 1/2 tablespoons finely chopped candied ginger — 17 grams; adds warm, slightly spicy bites.
- 1/4 cup semisweet mini chocolate chips — 44 grams; the chocolate chips that make this unmistakably “cannoli.”
Chocolate Chip Cannoli Dip with Wonton Chips: How It’s Done
- Halve the 25 wonton wrappers diagonally so you have triangles; set aside.
- Pour peanut oil into a heavy Dutch oven to 1/3 full and heat to 350°F (use a deep-fry thermometer).
- Working in a single layer, carefully add a few wonton triangles to the hot oil and fry about 1 minute, flipping 2–3 times, until golden brown.
- Using a slotted spoon, tongs, or spider skimmer, transfer fried wonton chips to a wire rack set over a rimmed baking sheet. While still warm, sprinkle with kosher salt to taste.
- Repeat steps 3–4 until all wonton wrappers are fried. Let the chips cool completely, then store in an airtight container until ready to serve.
- If your ricotta is BelGioioso whole-milk or otherwise fairly dry, you do not need to strain it. If the ricotta is fresh or has visible excess liquid (whey), strain it: place a paper towel over the ricotta still in its container, turn the ricotta and container upside down into a wire mesh sieve set over a bowl or rimmed pan, and let drain 30 minutes. Discard the excess whey.
- Transfer the (strained, if needed) 16 ounces whole-milk ricotta to a medium bowl. Add the 2/3 cup granulated sugar, 1 tablespoon orange zest, and 1/2 teaspoon vanilla extract.
- Using a hand mixer, beat the mixture on medium-high speed for 2 minutes, until slightly fluffier.
- Gently fold in the 1 1/2 tablespoons finely chopped candied ginger and 1/4 cup semisweet mini chocolate chips.
- Refrigerate the dip in an airtight container for at least 2 hours before serving.
- Serve the chilled cannoli dip with the wonton chips or fresh fruit, or pipe into cannoli shells.
Why This Recipe Works
This recipe pairs a reliably creamy, relatively low-effort ricotta base with quick, deeply satisfying crunchy chips. Whole-milk ricotta provides enough fat to feel rich without turning heavy. The sugar and vanilla lend classic cannoli sweetness and aromatics, while orange zest cuts through and keeps the dip bright.
Frying the wonton wrappers creates a thin, impossibly crisp vehicle for the dip. Because they’re small triangles, each chip delivers a delicate crunch without overwhelming the dip-to-chip ratio. The hot-salt step is crucial: salting while warm helps the kosher salt adhere and delivers that little contrast that keeps people coming back for another chip.
Substitutions by Category
- Frying oil — any neutral, high-smoke-point oil will work if you choose not to use peanut oil (take allergy considerations into account).
- Wrappers — thin, square wrappers that fry crisp are the goal; use the wonton wrappers as written for the best texture.
- Ricotta — whole-milk ricotta is recommended for richness; if your ricotta is wetter than expected, follow the draining step to avoid a watery dip.
- Sweetener — the recipe uses granulated sugar; if you prefer a less-sweet dip, reduce the sugar slightly, but keep in mind it will change the texture a bit.
- Add-ins — the recipe calls for candied ginger and semisweet mini chips; you can omit the ginger if you dislike its warmth, but keep the chocolate for the signature flavor.
What’s in the Gear List
- Heavy Dutch oven or deep pot — large enough to hold oil to 1/3 full and maintain heat.
- Deep-fry thermometer — for steady 350°F frying temperature.
- Slotted spoon, tongs, or spider skimmer — to retrieve chips safely.
- Wire rack and rimmed baking sheet — for cooling and crisping chips after frying.
- Wire mesh sieve and bowl or rimmed pan — for straining ricotta if needed.
- Paper towels — used during the ricotta-draining step if required.
- Medium mixing bowl and hand mixer — to whip the ricotta with sugar, zest, and vanilla.
- Airtight containers — for chilling the dip and storing cooled chips until serving.
Frequent Missteps to Avoid
- Oil too hot — if the oil exceeds 350°F the chips will brown too quickly and can burn before they crisp; watch the thermometer and adjust the heat in small increments.
- Oil too cool — low temperature yields greasy, limp chips; maintain the 350°F target and fry in small batches to preserve temperature.
- Crowding the pan — adding too many wonton triangles at once drops the oil temperature and causes uneven frying; work in a single layer.
- Not salting while warm — salt adheres better to warm chips; wait until they’re off the oil but still warm before seasoning.
- Skipping the drain — if your ricotta is visibly wet and you skip draining, the dip becomes loose and watery; follow the draining step when needed.
- Over-whipping the ricotta — beat just to fluff; overbeating can break down texture and make the mixture grainy.
Fit It to Your Goals
Hosting: Make the dip up to 48 hours ahead and keep it chilled in an airtight container; fry the wonton chips the day of the event for maximum crunch, or fry them several hours ahead and store airtight at room temperature.
Weeknight treat: This scales well for a small dessert. If you’re short on time, prepare the dip and serve with store-bought cookies or fresh fruit instead of frying chips.
Kid-friendly: Leave out the finely chopped candied ginger for younger palates and keep chocolate chips as the crowd-pleaser.
What Could Go Wrong
If the chips get soggy after a few hours, the likely causes are residual oil not fully drained or storing them in a sealed container before they cooled completely. Always let chips cool on a rack and ensure they’re dry before sealing.
If the dip is watery, check the ricotta. Fresh, loose ricotta often has whey; the draining step is there to remove it. Also, improperly measured sugar or overbeating can affect texture. If the dip separates, a brief gentle stir and a short refrigeration period usually bring it back together.
Keep-It-Fresh Plan
- Dip storage — keep the cannoli dip refrigerated in an airtight container. Refrigerate until serving and return leftovers to the fridge promptly.
- Chip storage — store cooled wonton chips at room temperature in an airtight container. Do not refrigerate the chips, as moisture will soften them.
- Make-ahead timing — the dip benefits from at least 2 hours in the fridge, and can be made up to a couple of days ahead. Fry chips the same day you plan to serve, if possible, for best texture.
Popular Questions
- Can I bake the wonton chips? — Baking is an option if you want to avoid frying, but the recipe is written for frying to achieve that ultra-thin crisp. If you bake, brush lightly with oil and watch closely so they brown without burning.
- Do I have to strain the ricotta? — Not always. If your ricotta is on the drier side (BelGioioso whole-milk ricotta often is), you can skip straining. If it has visible liquid, follow the draining step to avoid a thin dip.
- Can I use regular chocolate chips instead of mini? — Yes. Mini chips distribute more evenly, but regular chips will work; just be mindful they’re larger and may create pockets of chocolate.
- Is there an allergen concern? — This recipe calls for peanut oil; if you’re cooking for people with peanut allergies, choose a different neutral frying oil and note the change to guests.
Ready, Set, Cook
Lay out your ingredients and tools before you start: thermometer in the pot, cutter or knife for the wrappers, and your cooling rack in place. Cut the 25 wonton wrappers, heat the oil to 350°F, and plan to fry in small batches. While the chips cool, check your ricotta and decide whether it needs draining. Beat the ricotta with sugar, orange zest, and vanilla for the two minutes called for, fold in the candied ginger and chocolate chips, then chill for at least two hours.
Serve chilled dip with room-temperature wonton chips and watch it disappear. If anything goes mildly wrong, the fixes are simple: drain the ricotta, dry the chips longer, or re-chill the dip. This recipe is straightforward, rewarding, and very shareable. Have fun, and enjoy every crunchy, creamy bite.
Chocolate Chip Cannoli Dip with Wonton Chips
Ingredients
Ingredients
- Peanut oilfor frying
- 25 wonton wrappers100 grams halved diagonally
- Kosher saltfor topping
- 16 ounceswhole-milk ricotta cheese454 grams BelGioioso recommended
- 2/3 cupgranulated sugar133 grams
- 1 tablespoonorange zest6 grams from 1/2 orange
- 1/2 teaspoonpure vanilla extract2 grams
- 1 1/2 tablespoonsfinely chopped candied ginger17 grams
- 1/4 cupsemisweet mini chocolate chips44 grams
Instructions
Instructions
- Halve the 25 wonton wrappers diagonally so you have triangles; set aside.
- Pour peanut oil into a heavy Dutch oven to 1/3 full and heat to 350°F (use a deep-fry thermometer).
- Working in a single layer, carefully add a few wonton triangles to the hot oil and fry about 1 minute, flipping 2–3 times, until golden brown.
- Using a slotted spoon, tongs, or spider skimmer, transfer fried wonton chips to a wire rack set over a rimmed baking sheet. While still warm, sprinkle with kosher salt to taste.
- Repeat steps 3–4 until all wonton wrappers are fried. Let the chips cool completely, then store in an airtight container until ready to serve.
- If your ricotta is BelGioioso whole-milk or otherwise fairly dry, you do not need to strain it. If the ricotta is fresh or has visible excess liquid (whey), strain it: place a paper towel over the ricotta still in its container, turn the ricotta and container upside down into a wire mesh sieve set over a bowl or rimmed pan, and let drain 30 minutes. Discard the excess whey.
- Transfer the (strained, if needed) 16 ounces whole-milk ricotta to a medium bowl. Add the 2/3 cup granulated sugar, 1 tablespoon orange zest, and 1/2 teaspoon vanilla extract.
- Using a hand mixer, beat the mixture on medium-high speed for 2 minutes, until slightly fluffier.
- Gently fold in the 1 1/2 tablespoons finely chopped candied ginger and 1/4 cup semisweet mini chocolate chips.
- Refrigerate the dip in an airtight container for at least 2 hours before serving.
- Serve the chilled cannoli dip with the wonton chips or fresh fruit, or pipe into cannoli shells.
Equipment
- Kitchen Scale(optional)
- Dutch Oven
- Deep Frying Thermometer
- Fine Mesh Sieve(optional)
- Hand Mixer
Notes
For mixing this dip, I recommend using a stand mixer or a hand mixer, it isn’t a recipe you can make with a hand whisk.
Halve your wonton wrappers diagonally before frying, so you get the perfect dipping chips.
If you have any leftover dip, store in the fridge and allow to come back up to near room temp, for the right dipping consistency.
This dip is a favorite and can be adapted in multiple ways. Adjust with your favorite flavorings to make it your own. It can be served as a dip with wonton chips or fresh fruit. It makes an amazing filling for cannoli shells.
