Cannoli Chip ’n’ Dip


Recipe courtesy of Winston
130 Main St. • Mount Kisco • 914.244.9780


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(Serves 8–10)   

Cannoli Chips:

2 cups all-purpose flour

6 Tbsp unsalted butter, softened

¾ tsp salt

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½ Tbsp rice vinegar

1 Tbsp cocoa

½ tsp cinnamon

¼ cup white wine

Canola oil for frying

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Mix flour, butter, salt, and rice vinegar in a bowl. Mix in cocoa and cinnamon. Add white wine and stir until dough clings together.

Knead dough with hands until completely incorporated.

Roll out as thin as possible on floured surface. Cut into handheld-sized triangular shapes. Heat oil on medium and fry a few at a time, approximately one minute per side or until crispy. Remove with slotted spoon and place on paper-towel-lined plate.   

Cannoli Dip:

2 cups ricotta (impastata-style preferred)

½ cup heavy cream

¾ cup confectioner’s sugar

½ tsp cinnamon

Zest of 2 oranges

¼ cup chopped pistachios

Cream ricotta and heavy cream until smooth. Mix in confectioner’s sugar and cinnamon. Add zest and pistachios until mostly incorporated.