Chocolate Chip Cannoli Dip with Wonton Chips
This Chocolate Chip Cannoli Dip is a creamy, dreamy dessert that's easy to make and perfect for gatherings!
Equipment
- Deep Fryer or Heavy-Bottomed Pot
- Slotted Spoon
- Mixing Bowl
- Measuring cups and spoons
- Cooling Rack or Paper Towels
Ingredients
- 25 pieces Wonton Wrappers halved diagonally
- 16 oz Whole-Milk Ricotta Cheese recommended from BelGioioso
- ⅔ cup Granulated Sugar
- 1 tbsp Orange Zest
- ½ tsp Pure Vanilla Extract
- 1 tbsp Candied Ginger finely chopped
- ¾ cup Semi-Sweet Mini Chocolate Chips
- 2 inches Peanut Oil for frying
- to taste Kosher Salt for sprinkling
Instructions
- Step 1: Prepare the Wonton Chips. Heat about 2 inches of peanut oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Cut the wonton wrappers in half diagonally to create triangles.
- Step 2: Fry the Wonton Chips. Add a few wonton triangles to the hot oil and fry for about 1-2 minutes until golden brown. Remove with a slotted spoon and transfer to a cooling rack or paper towels. Sprinkle with kosher salt while warm.
- Step 3: Make the Cannoli Dip. In a mixing bowl, combine the ricotta cheese, sugar, orange zest, vanilla extract, and candied ginger. Blend until smooth and creamy.
- Step 4: Fold in the Chocolate Chips. Gently fold in the mini chocolate chips until evenly distributed.
- Step 5: Serve and Enjoy. Transfer the dip to a serving bowl and garnish with extra chocolate chips or orange zest. Serve with the crispy wonton chips.
Notes
- For a gluten-free option, use gluten-free wonton wrappers.
- Substitute granulated sugar with a sugar alternative for a lower sugar version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.