Deconstructed Cannoli Chips and Dip

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I made this last Sunday for the Super Bowl. Big hit! My husband raved about it and he never does that since he's not a fan of sweets. He says I "knocked it out of the park on this one". I think it really appealed to his 1/2 Italian side :- I am certain this recipe is now a family staple and can't wait to serve it at more parties!

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Easy and delicious! I loved it. My husband has more of a sweet tooth and wants to add something more...more sugar perhaps for him. Ha! But I thought it was great. Consistency was a little off for some reason even though I followed the recipe exactly. Slightly sweet and a great crunch. Bringing this to my next get-together.

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Easy, delicious, and visually appealing. I did use low fat ricotta and did not have trouble with the consistency of the dip, but I beat the ricotta just by hand with a whisk before adding the whipped cream (whipped past soft peaks for me to ensure a smooth dip. Also used lemon juice and zest instead of the orange liquor and zest to have an alcohol-free dessert. As recommended by Jeff I topped with lightly toasted pistachios and chocolate chips, but substituted strawberries macerated with sugar for the cherries since they were in my fridge. Served with cinnamon pita chips so I didn't have to fry at home. Huge hit at the Super Bowl party and definitely gave a cannoli taste without as much work.

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I went further than soft peaks and still ended up with a soupy, bland dip. This should essentially be cannoli filling in a bowl since you are dipping and the addition of cream ruins the flavor and consistency. I wish the food network put a fraction of the effort into their recipes that Cooks Illustrated does so I didn't waste time and money.

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I've tried many cannoli recipe's before, this by far was the best ever. Make sure your whipped cream is nice and thick, this will ensure the consistancy to be perfect! Thanks Jeff!!

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This is really a tasty treat!! The reason for 4 stars is I was a little disappointed in the texture.i followed the recipe with the exception that the ricotta was "light"" and I think this may have made the texture a little gritty and not quite as smooth. Also it was a little loose. I think I may have needed to beat the cream a bit more.

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Thank you for your recipe on this dessert! I loved it! And, I used cannoli shells and broke them in to pieces as the chip part instead of wontons..It was a huge success even for the old school Italians!!

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I liked the basic recipe as a jumping off point to adjust to fit my taste. I used cheap amaretto and orange extract instead of buying a bottle of orange liqueur, which I wouldn't otherwise use. I didn't use the cherries, and used both semi-sweet and cinnamon choc chips, chopped or crushed after freezing. Added a little salt for balance. Also, since not worried about presentation, just mixed all together and offered in a nice, chilled serving bowl.
Be sure to heat oil to 375 before frying chips or oil will get too cool and chip will absorb oil. But I suggest Nilla wafers, sugar ice cream cones, lady fingers, sliced and baked croissants, etc. instead of bland chips. These options would also save greatly on time and mess.
Otherwise, loved the idea of a deconstructed since I can't find cannoli anywhere here on the central coast of CA.
All who tasted instantly demanded the recipe.
Thanks, Jeff!

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OMG....this was not only fun to eat....it was kind of fun to make.....Oh and lets not forget how delicious it was! I had my husbands Italian cousins over, so I thought this would be the perfect dessert to make, a little traditional, a little modern....they loved it! I will definitely make this again,and don't think I would change thing.....Thanks Jeff!

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Super fun party food. Can't wait for a Christmas party so I can take this to it. It will be festive presentation that everyone will love.
The flavors are mild and with the options of toppings make each bite a new experience. I think this recipe is what you make it, flavor it & top it with things you love. Experiment and have fun. I added strawberries,graham crackers & pretzels to use for dipping. All were a hit addition to the wontons.
I did have trouble finding shelled pistachios so had to shell them myself. But worth it cause LOVE those pistachios!. I will have to keep an eye out for the shelled version. WHEW only trouble with this recipe. : D