Chocolate Chip Cannoli Dip with Wonton Chips

Please share this post with your friends 🤗

I test recipes until they behave predictably, then write them down so you don’t have to guess. This Chocolate Chip Cannoli Dip with Wonton Chips is exactly that kind of recipe: straightforward, adaptable, and reliably crowd-pleasing. It takes the familiar flavors of cannoli—ricotta, orange, vanilla, chocolate—and turns them into a chilled dip that’s perfect for gatherings, snack boards, or an easy dessert upgrade.

You’ll fry crisp wonton chips for dipping and fold tender, citrus-bright ricotta with candied ginger and mini chocolate chips for the filling. There are only a few steps, but timing matters: strain wet ricotta if needed, chill the dip so it firms, and fry wontons in small batches for even color. Read through the ingredient notes and follow the step-by-step instructions below to get the best texture and flavor.

What Goes In

Ingredients

• Peanut oil — for frying the wonton wrappers; has a high smoke point and neutral flavor.
• 25 wonton wrappers (100 grams), halved diagonally — make crisp, scoopable chips when fried; cutting diagonally gives triangular chips that brown evenly.
• Kosher salt — to finish the hot wonton chips; enhances flavor.
• 16 ounces whole-milk ricotta cheese (454 grams; BelGioioso recommended) — the creamy base of the dip; use a drier ricotta if possible or strain per instructions.
• 2/3 cup granulated sugar (133 grams) — sweetens and helps stabilize the ricotta for a cannoli-like flavor.
• 1 tablespoon orange zest (6 grams, from ½ orange) — bright citrus note that lifts the ricotta.
• 1/2 teaspoon pure vanilla extract (2 grams) — classic flavor component of cannoli filling.
• 1 1/2 tablespoons finely chopped candied ginger (17 grams) — adds a warm, zesty chew that contrasts the chocolate.
• 1/4 cup semisweet mini chocolate chips (44 grams) — the signature chocolate in cannoli; mini chips distribute evenly through the dip.

Chocolate Chip Cannoli Dip with Wonton Chips: How It’s Done

• Fill a Dutch oven about one-third full with peanut oil and heat it to 350°F (use a thermometer for accuracy).
• While the oil heats, separate the wonton wrappers and cut them diagonally into halves if not already halved.
• Fry the wonton wrappers in a single layer—do not overcrowd—about 1 minute per batch, flipping 2–3 times, until they are golden brown and crisp.
• Use a slotted spoon, tongs, or an Asian spider skimmer to transfer the fried wonton chips to a wire rack set over a rimmed baking sheet so excess oil drains away.
• Immediately sprinkle the hot chips with kosher salt if desired. Repeat frying and draining until all 25 halves are cooked and cooled.
• If your ricotta is fresh and watery, strain it: place a paper towel over the ricotta in its container, turn the container upside down into a wire-mesh sieve, and set it to drain for 30 minutes; discard the collected whey. If using BelGioioso whole-milk ricotta or a naturally drier ricotta, straining is not necessary.
• Place the (strained if needed) 16 ounces whole-milk ricotta in a medium bowl. Add 2/3 cup granulated sugar, 1 tablespoon orange zest, and 1/2 teaspoon pure vanilla extract.
• Mix with a hand mixer on medium-high speed for 2 minutes. The mixture should become a little fluffier than when you started and smooth in texture.
• Gently fold 1 1/2 tablespoons finely chopped candied ginger and 1/4 cup semisweet mini chocolate chips into the ricotta mixture until evenly distributed.
• Transfer the dip to an airtight container and refrigerate at least 2 hours to chill and firm up before serving.
• Serve chilled alongside the wonton chips or fresh fruit. The dip can also be piped into cannoli shells if you prefer.

Why This Recipe Works

The combination of strained whole-milk ricotta, sugar, orange zest, and vanilla reproduces the classic cannoli filling with fewer steps and less mess. Whole-milk ricotta gives enough richness while the 2/3 cup sugar balances the tang without becoming cloying. Chilling the mixture firms the dip so it scoops cleanly with wonton chips or fruit.

Frying wonton wrappers at 350°F yields quick, uniformly golden chips that stay crisp and aren’t greasy—provided you fry in small batches and drain on a rack. Cutting wrappers diagonally creates triangles that brown evenly and make comfortable scoops. The candied ginger introduces a subtle, warm counterpoint to the mini chocolate chips; it’s a small addition that lifts the overall flavor.

Substitutions by Category

Dairy

• Ricotta — If you must, use a whole-milk cottage cheese blended briefly until smooth, then strain slightly; texture won’t be identical but will be similar in richness.

Sweeteners & Flavoring

• Sugar — Light brown sugar will add a molasses note; use the same volume but expect a deeper flavor and slightly darker color.
• Orange zest — Swap with 1/2 teaspoon orange extract for a more pronounced citrus kick; reduce carefully to avoid artificial flavor intensity.

Chips & Mix-Ins

• Mini chocolate chips — Use finely chopped semisweet or bittersweet chocolate if you prefer larger chocolate pockets; keep total chocolate weight similar (about 44 grams).
• Candied ginger — Replace with finely chopped toasted pistachios for a savory crunch or with lemon zest for a brighter citrus note.

Frying Oil

• Peanut oil — Substitute canola or vegetable oil for frying if peanut is a concern, but watch for slightly different flavor and smoke point.

What’s in the Gear List

• Dutch oven or deep heavy pot — large enough to hold oil at least one-third full with room for wonton chips to fry without crowding.
• Candy or deep-fry thermometer — to maintain oil at 350°F for consistent frying.
• Wire rack set over a rimmed baking sheet — essential for draining fried chips so they stay crisp.
• Slotted spoon, tongs, or spider skimmer — for safe transfer of hot chips.
• Medium bowl and hand mixer — for whipping the ricotta mixture smooth and fluffy.
• Wire-mesh sieve and paper towel — only needed if you must strain wetter ricotta.
• Airtight container — for chilling and storing the dip.

Frequent Missteps to Avoid

• Frying too many wrappers at once — overcrowding drops oil temperature and yields greasy, soft chips. Fry in single layers.
• Skipping the rack drain — paper towels will trap steam and make chips lose crispness; use a wire rack over a rimmed baking sheet instead.
• Using watery ricotta without straining — the dip will be runny and won’t chill firm. Strain fresh ricotta for 30 minutes if it’s wet.
• Not chilling the dip long enough — the ricotta needs at least 2 hours in the fridge to set; serving too soon yields a loose, less scoopable texture.
• Not checking oil temperature — oil cooler than 350°F leads to longer cooking times and oilier chips; hotter risks burning quickly. Keep it steady at 350°F.

Fit It to Your Goals

• Party-ready: Double the recipe and fry wonton wrappers in batches ahead of time; store in an airtight container and re-crisp in a 300°F oven for 4–6 minutes if needed.
• Lower-sugar: Reduce sugar by up to 25% (use about 1/2 cup) if you prefer less sweetness; chill longer so texture remains firm.
• Kid-friendly: Omit candied ginger and add rainbow sprinkles or finely chopped milk chocolate for a crowd-pleasing twist.
• Make-ahead: Dip keeps chilled up to 3 days; chips are best the day of frying but can be stored airtight up to 2 days.

What Could Go Wrong

• Greasy chips — usually from overcrowding the pot or frying at too-low a temperature. Fry in single layers at 350°F and drain on a rack.
• Runny dip — results from unstrained, wet ricotta or insufficient chilling. Strain if ricotta is watery and refrigerate at least 2 hours.
• Burnt edges on chips — oil too hot or chips left too long; watch for a quick, even golden color and flip 2–3 times during the ~1 minute cook time.
• Flavor imbalance — too much sugar or zest can overpower; measure sugar and orange zest accurately (2/3 cup sugar, 1 tablespoon zest).

Keep-It-Fresh Plan

• Dip storage: Store the ricotta dip in an airtight container in the refrigerator for up to 3 days. Give it a brief stir before serving if any separation occurs.
• Chip storage: Once fully cooled, keep wonton chips in an airtight container at room temperature for up to 2 days. If they soften, re-crisp in a 300°F oven for 4–6 minutes.
• Make-ahead tips: Fry chips the day of serving for best crispness. The dip can be made the day before, chilled overnight, and flavored again with a quick fold of extra chips or zest just before serving.

Popular Questions

• Do I have to strain the ricotta? — Only if it’s fresh or visibly watery. BelGioioso or other drier whole-milk ricotta rarely needs straining.
• Can I bake the wonton wrappers instead of frying? — Yes. Brush lightly with oil, bake on a sheet at 375°F for 6–8 minutes or until golden, flipping once. Texture will be slightly different but still enjoyable.
• How long will the dip hold up at a party? — Keep chilled and use within 2–3 hours at room temperature. Return leftovers to the fridge promptly.
• Can I use low-fat ricotta? — You can, but the dip will be less rich and may taste thinner; reduce sugar slightly and chill well to improve texture.

Ready, Set, Cook

• Prep: Separate and halve 25 wonton wrappers, zest ½ orange, and measure out all other ingredients. If straining ricotta, set it up first so it can drain for 30 minutes.
• Fry wonton chips: Heat peanut oil in a Dutch oven to 350°F. Fry wrappers in a single layer for about 1 minute, flipping 2–3 times, until golden. Drain on a wire rack and salt while hot. Repeat until done.
• Make the dip: In a medium bowl, combine 16 ounces whole-milk ricotta (strained if needed), 2/3 cup granulated sugar, 1 tablespoon orange zest, and 1/2 teaspoon vanilla. Beat on medium-high with a hand mixer for 2 minutes. Fold in 1 1/2 tablespoons chopped candied ginger and 1/4 cup mini semisweet chocolate chips.
• Chill and serve: Refrigerate the dip in an airtight container at least 2 hours. Serve chilled with wonton chips or fresh fruit, or use to fill cannoli shells.

Please share this post with your friends 🤗