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Summer snacking just got an upgrade🍓
This cannoli dip is rich, tangy, and just the right amount of sweet. Pair it with juicy strawberries and crunchy chocolate pretzels for a no-bake, no-fuss treat that feels fancy!
Cannoli Dip with Strawberries & Chocolate Covered Pretzels
Yield: 6 servings
16 ounces whole milk ricotta cheese, drained (see recipe), room temperature
8 ounces cream cheese or mascarpone, room temperature
1 tablespoon powdered sugar
1/4 cup honey, plus more to taste
1/3 cup mini semi-sweet chocolate chips, plus more for garnish
1 teaspoon vanilla bean paste or extract
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon or orange zest
1 pound fresh strawberries, halved
2 cups Chocolate Covered Pretzels (see recipe) or cookies for dipping
Drain ricotta in a fine mesh sieve lined with cheese cloth over a bowl. Preferably in the refrigerator, uncovered overnight. To make the dip, add the cream cheese to a large bowl with an electric hand mixer or a stand mixer fitted with the whisk attachment. Beat both cheeses for 2-3 minutes until smooth. Add the zest, vanilla, cinnamon and powdered sugar, starting at a low speed, mix until combined and fluffy. Fold in the mini chocolate chips by hand. Cover and chill for 1-2 hours before serving. When ready, garnish the dip with more chocolate chips and serve with fresh strawberries, pretzels or other desired cookies.
Chocolate Covered Pretzels
Yield: 48 pretzels
1 cup favorite chocolate chips or pistols
1 tablespoon coconut oil
2 cups pretzel sticks
Line a baking sheet with a silicone mat or parchment. Melt the chocolate and coconut oil in the microwave at 30 second intervals or a double boiler over simmering water. Stir chocolate in between each 30 seconds until most of the chips are just about melted. Continue to stir until the last remaining pieces have melted. Use a fork to coat each pretzel in the melted chocolate mixture. Then tap it gently against the sides of the bowl until most of the excess chocolatehas dripped off. Use a second fork or toothpick to slide each pretzel onto the lined baking sheet. Refrigerate the pretzels until the chocolate is set, about 10 minutes. Enjoy!
A Small Favor for Big Flavors! “I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
Bring the backyard BBQ to your kitchen! In this saucy 30 to 45 minute class we will sear, braise, and BBQ. Plus share tips for using a pressure cooker. Join Chef Stacy in a virtual cooking class on Zoom.
📅 Wednesday, July 9 5:30 PM PDT
💻 Live On Zoom | Only $5 to join!
Highlighted Tool of the Week
Whether you're folding ricotta, mixing in citrus zest, or scraping every last bit of sweet goodness from the bowl—the right spatula makes all the difference.
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That’s where this 5-piece silicone spatula set comes in handy. Your go-to for baking, cooking, and mixing—without scratching your nonstick pans!
Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy