tortilla chips & cannoli dip

Cannoli’s.  Yum.  Can’t beat a cannoli that’s just been filled with that creamy deliciousness.  Dig in right away before that shell loses its crunch.  How about switching things up a bit?  Pair a pile of crispy tortilla chips with a bowl of creamy sweet dip.  Enjoy that crunch now and later.

You could easily purchase some cannoli shells, break them in pieces and serve them with your dip.  But consider this.  Cut some flour tortillas into wedge-shaped pieces, fry them up and generously sprinkle with coarse salt.  When you pair that salty crunch with the sweet dip, you won’t be disappointed.

You can use any neutral vegetable oil for this process.  I generally prefer refined coconut oil for its reported health benefits.  The jury is still out on this but the list of benefits seems to be substantial and growing.

Be sure to make a lot of these.  And I do mean a lot.  They are hard to resist and you may find some willing samplers digging in while they’re still warm.  If you prefer, you can omit the addition of salt and instead, sprinkle the warm chips with your favorite mixture of sugar and cinnamon.  Allow the chips to cool completely before storing.

The cannoli dip prep couldn’t be easier.  All ingredients are blended in a bowl.  No mixer or processor or blender required.  Gotta love that.  If you are feeding some chocoholics, add some variety by incorporating some nutella into a portion of the dip.

And that is it.  Really.  A welcome addition to any dessert table.


tortilla chips & cannoli dip

Servings 16



  • 1 - 22 ounce package flour tortillas
  • 2 cups vegetable oil
  • coarse kosher salt for seasoning (or flaky sea salt)


  • 16 ounces whole milk ricotta, drained
  • 8 ounces mascarpone cheese
  • 3/4 cup confectioner's sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup mini semi-sweet chocolate morsels (plus extra for garnish)



  1. Cut flour tortillas into wedge-shaped pieces measuring about 3 inches at widest point.  Heat vegetable in large pan or dutch oven to 350°F.

  2. Add a handful of tortilla chips in a single layer.  Cook, agitating and flipping them constantly with tongs or a wire mesh spider, until chips are a pale golden brown, about 1 1/2 to 2 minutes. Transfer to a paper towel–lined baking sheet and immediately season with salt.  Allow to drain for 30 seconds, then gently push them to one end to make room for next batch. Repeat with remaining chips.

  3. Allow chips to cool thoroughly before transferring to an airtight container, where they can be stored for up to five days.


  1. Combine the ricotta cheese, mascarpone cheese, confectioner's sugar and vanilla extract in a medium bowl.  Combine well to achieve a smooth consistency*.

  2. Add mini chocolate morsels and blend.  Transfer to a small serving bowl.  Garnish with additional chocolate morsels and fresh strawberries, if desired. Keep covered dish in refrigerator, until ready to serve, for up to two days.

  3. NOTE: *If chocolate dip is desired, transfer 1 cup of dip to separate bowl (prior to adding chocolate morsels) and add 1/4 cup of nutella.  Mix well.

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