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Murray's Cannoli Dip and Chips

Murray’s Cannoli Dip and Chips

An Italian classic reimagined for a party.
  • Murray’s Cannoli Dip and Chips
  • Murray’s Cannoli Dip and Chips
  • Murray’s Cannoli Dip and Chips
It’s everything you love about cannoli—the creamy ricotta filling studded with chocolate against the crisp, airy shell—transformed into an interactive dessert dip. The dip features fresh, high-quality Italian cheeses (ricotta and robiola), with the added richness of pistachio and chocolate. The shell is transformed into crunchy, freshly fried chips with a hint of sweetness. Add a dose of fun to dessert, and dig into this dip with friends!
Murray’s Cannoli Dip and Chips
An Italian classic reimagined for a party.
  • Prep Time : 1 hr. 20 min.
  • Cook Time : 10 min.
  • Total Time : 1 hr. 30 min.
  • Serves 2


  • For The Chips:
  • 3 tsp. confectioners’ sugar
  • ½ tsp. cinnamon
  • ½ tsp. kosher salt
  • 1 ½ cups “00” flour or all-purpose flour, plus more to roll out
  • 1 ½ Tbsp. vegetable oil
  • 1 large egg
  • 1 ½ Tbsp. white vinegar
  • 3 Tbsp. marsala or port wine

Make the Chip Dough:

  1. Combine confectioners’ sugar, cinnamon, salt, and flour in a small mixing bowl.
  2. Create a small well or empty pocket in the middle of the flour where the wet ingredients will go.
  3. In a separate small mixing bowl, whisk together the oil, egg, vinegar, and wine.
  4. Pour the wet mixture into the dry mixture, and use two forks to start combining the two.
  5. Once the dough starts to form into a mass, remove it from the bowl and set on a floured surface.
  6. Knead the dough together with your hands, continuing to fold it in on itself to create a smooth dough, about 5 minutes.
  7. Set aside for 1 hour.

Make the Dip:

  1. While waiting for your dough to rest, chop the pistachio chocolate bar and pistachios. Set the nuts aside.
  2. Mix the ricotta, robiola, chopped chocolate bar, salt, cinnamon, and confectioners’ sugar together until fully combined and relatively smooth.

Make the Chips and Assemble:

  1. Begin heating the frying oil to about 425F.
  2. Roll out the dough to about 1/8” thick.
  3. Use any round household item, such as a cookie cutter or shot glass, to punch out little circles from the dough.
  4. Place one circle carefully into the oil. If it immediately starts to bubble, you are ready to put the rest in and begin frying your chips. If not, wait until the oil has risen to proper temperature before adding the remaining circles.
  5. Once the dough has been added to the oil, make sure to occasionally stir carefully to ensure the dough does not stick and that all sides of the chip fry. They may need to be flipped.
  6. Fry until medium golden brown then remove from the oil and set aside on paper towels to soak up any oil.
  7. Once cool, dust the chips with powdered sugar and garnish the dip with the chopped pistachios. Get ready to enjoy your cannoli dip!

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