I was watching the Food Network and just caught the end of an episode where they were showing a cannoli dip with homemade chips. It looked so good and I thought the idea was brilliant, so I found the recipe and made it! Sometimes recipes don’t turn out so well from the Food Network, but this one was spot-on, including the home made cannoli chips. It took me way longer than I’d like to admit to find the wonton wrappers in the store, here’s a hint: they were by the organic tofu in the produce section(probably took longer to find the wrappers than make the entire thing)! I added strawberries to the chips on the serving plate and it was a delicious addition, I think it would be ok with just the strawberries if you’re looking for a fruit dip or to make it Gluten Free.

Cannoli Dip and Chips

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 10

Ingredients

Canola oil for frying
1 package about 36 square wonton wrappers, cut diagonally in half
2 cups whole milk ricotta
1/2 cup confectioners' sugar plus more for dusting
3 tablespoons orange liqueur
1 cup heavy cream
1 cup miniature semisweet chocolate chips
1/2 cup pistachios coarsely chopped
1/2 cup maraschino cherries chopped
1/2 orange zested

Instructions

Fill a Dutch oven one-third full with oil and heat to 350 degrees F.
Fry the wontons in one layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a large wire rack set over a shallow pan. Repeat until all the wontons are fried.
Mix the ricotta, sugar and liqueur until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and 1/2 cup of the chocolate chips gently into the ricotta mixture.
Add the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly (I had enough to make two bowls of dip). Starting from the left side of bowl, make a row, from top to bottom, of pistachios, followed by a row of the remaining 1/2 cup chocolate chips, then the cherries. Grate fresh orange zest over the bowl and plate the wonton chips on the side. Dust the chips with sugar and serve.