I don’t know about you, but after last week’s hearty, Mexican-inspired recipes, I’m in the mood for something a little lighter. A little more Spring-like. Something containing fruit. Something like today’s recipe for Strawberries with Cannoli Cream Dip.
I’ve had this recipe saved to try for about a year. A big sale on strawberries last week gave me the excuse I’d been waiting for to try it out. Of course, like so many recipes I tell you about, after just one bite, I kicked myself for not trying this one sooner.
Imagine all of the creamy, slightly sweet flavor of traditional cannoli filling paired with juicy, ripe strawberries instead of the typical cookie wrapper. Heavenly – as good as the original with a springtime twist. If you’re not a fan of strawberries, this dip would also be amazing as a dip for cookies or graham crackers, spread on top of brownies, or even as a topper for cupcakes. It’s even good straight out of the bowl. Not that I would eat dip right from the bowl or anything… Just sayin’.
One Year Ago: S’mores Cookies - so, so good and so, so easy!
Strawberries with Cannoli Cream Dip
15 oz. ricotta cheese
1/2 cup sugar
1/2 tsp. cinnamon
1 tsp. grated orange zest (optional)
2 tsp. vanilla extract
1/2 cup mini chocolate chips
Strawberries for dipping
Place the ricotta and sugar in a food processor or blender and process until smooth and creamy.
Transfer the ricotta mixture to a mixing bowl and stir in the cinnamon, orange zest (if using), vanilla, and most of the chocolate chips.
Transfer the mixture to a serving bowl and top with the remaining chocolate chips. Serve with strawberries for dipping. (Or cookies, or graham crackers, or brownies…)
Note: The dip will stay fresh for 2 days, tightly covered in the refrigerator.