Ingredients for Cannoli Dip
- Low Fat Ricotta Cheese
- Powdered Sugar
- Mini Chocolate Chips
- Maraschino Cherry
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (for the dip)
- Flour Tortillas
- Cooking spray
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How to Make Cannoli Dip
- Preheat your oven's broiler. Slice 6 small flour tortillas into 8 wedges each (approximately 48 wedges total). Arrange them in a single layer on a baking sheet lined with parchment paper.
- Lightly spray the tortilla wedges with cooking spray. In a small bowl, combine 1 teaspoon of ground cinnamon and 2 tablespoons of granulated sugar. Use your fingers to sprinkle the cinnamon-sugar mixture evenly over the tortilla wedges.
- Broil the tortilla wedges for 2-3 minutes, or until they are golden brown and crispy, watching carefully to prevent burning. Remove from oven and let cool.
- While the tortilla chips are baking, in a medium bowl, combine 15 ounces of ricotta cheese (whole milk recommended), 1/2 cup of granulated sugar, 1/2 cup of mini chocolate chips, 1/4 cup of chopped maraschino cherries, 1 teaspoon of vanilla extract, and 1/4 teaspoon of ground cinnamon. Mix until well combined.
- Cover the cannoli dip and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to chill. Serve chilled with the crispy cinnamon tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
106g
Fat
25g
Carbs
15g
