Pistachio–Lemon Cannoli Dip

Name: Pistachio–Lemon Cannoli Dip
Ingredients: 6 ounces (170 grams/¾ cup), whole-milk ricotta cheese; 6 ounces (170 grams/¾ cup), mascarpone cheese; ½ cup (2 ounces/57 grams), confectioners' sugar; ¼ cup, shelled pistachios, toasted and chopped fine, plus extra for serving; ¾ teaspoon, vanilla extract; ½ teaspoon, grated lemon zest; ⅛ teaspoon, table salt

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www.americastestkitchen.com

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Servings: 8

Author : Amanda Luchtel

europe italian

Ingredients

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6 ounces (170 grams/¾ cup), whole-milk ricotta cheese6 ounces (170 grams/¾ cup), mascarpone cheese½ cup (2 ounces 57 grams), confectioners' sugar¼ cup, shelled pistachios, toasted and chopped fine, plus extra for serving¾ teaspoon, vanilla extract½ teaspoon, grated lemon zest⅛ teaspoon, table salt

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Instructions

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Step 1

We developed this recipe using our winning whole-milk ricotta cheese, Belgioioso Ricotta con Latte Whole Milk Ricotta Cheese. If you can't find it, look for another high-quality ricotta without stabilizers. Serve with broken cannoli shells, pizzelle, speculoos cookies, butter wafers, broken sugar cones, graham crackers, Florentine cookies, vanilla wafers, or fresh fruit.

Step 2

Using wooden spoon or rubber spatula, stir all ingredients in large bowl until evenly combined, breaking up any large pieces of mascarpone by pressing them against side of bowl. Cover and refrigerate until chilled, at least 30 minutes. (Cannoli dip can be refrigerated for up to 3 days; stir to recombine before serving.) Sprinkle with extra pistachios before serving.