Gluten & Dairy Free Cannoli Dip
Cannolis were one of my favorite desserts growing up and sadly, now that gluten & dairy don’t get along with my stomach & me, I have really been missing them! So I decided to make my own dairy free version and it did not disappoint! I also cannot recommend the Siete cinnamon churro strips enough – they are the perfect pair to this creamy, dairy free, cannoli filling alternative!
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 320 |
| Fat: | 19 g |
| Carbohydrates: | 33 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 315 mg |
| Fiber: | 3 g |
| Sugars: | 26 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 1 cup1 cup1 cup Dairy-free Ricotta (Kite Hill)
- 1 cup1 cup1 cup Kite Hill Cream Cheese
- 1 cup1 cup1 cup Powdered Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Almond Extract, optional
- .75 cup.75 cup.75 cup Semi-Sweet Mini Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- With a hand mixer, combine ricotta, cream cheese, and vanilla until smooth. Gradually beat in the powdered sugar.
- Fold in the chocolate chips with a spatula.
- Serve with strawberries, gluten free pizzelle, gluten free pretzels, or my personal favorite – the cinnamon churro strips from Siete!
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