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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!

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 lb. Calabro Cheese Ricotta Di Bufala

2 tsp. kosher salt

1 cup confectioners’ sugar

1 100-g. package Fresh Robiola

1/2 tsp. Cinnamon

1/2 Pralus Chocolatier Pistachio Infernal Bar, chopped

1/4 cup pistachios, chopped

3 tsp. confectioners’ sugar

1 large egg

3 Tbsp. marsala or port wine

4 cups vegetable oil or canola oil, for frying.

1/2 tsp. cinnamon

1/2 tsp. kosher salt

1 1/2 cups “00” flour or all-purpose flour, plus more to roll out

1 1/2 Tbsp. vegetable oil

1 1/2 Tbsp. white vinegar

While waiting for your dough to rest, chop the pistachio chocolate bar and pistachios. Set the nuts aside.
Mix the ricotta, robiola, chopped chocolate bar, salt, cinnamon, and confectioners’ sugar together until fully combined and relatively smooth.
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.
Combine confectioners’ sugar, cinnamon, salt, and flour in a small mixing bowl. Create a small well or empty pocket in the middle of the flour where the wet ingredients will go.
In a separate small mixing bowl, whisk together the oil, egg, vinegar, and wine. Pour the wet mixture into the dry mixture, and use two forks to start combining the two. Once the dough starts to form into a mass, remove it from the bowl and set on a floured surface.
Knead the dough together with your hands, continuing to fold it in on itself to create a smooth dough, about 5 minutes. Set aside for 1 hour.
Begin heating the frying oil to about 425 degrees. Roll out the dough to about 1/8” thick. Use any round household item, such as a cookie cutter or shot glass, to punch out little circles from the dough.
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. Fry until medium golden brown then remove from the oil and set aside on paper towels to soak up any oil.
Once cool, dust the chips with powdered sugar and garnish the dip with the chopped pistachios.

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