Cannoli dip | The Come Back Inn

Cannoli dip

Serves 3 to 4

• 1 cup mascarpone
• ½ cup heavy cream
• ½ cup ricotta
• ½ cup powdered sugar
• 1 tablespoon vanilla
• 1 store-bought lasagna sheets, thawed and cut into triangles

Deep fry the thawed lasagna chips at 350 degrees until crispy, about three to four minutes. In a bowl, fold the cream into the mascarpone. Add the remaining ingredients. Mix well. Serve with the lasagna chips.

Chef’s Notes: For chocolate chip pistachio cannoli dip, fold in one ounce of chocolate chips and one ounce of chopped pistachios. Garnish with finely ground espresso beans. Dust the lasagna chips with a mixture of three parts powdered sugar and one part cocoa. Serve with the dip.

For lemon curd cannoli dip, fold in one tablespoon store-bought lemon curd. Top with one-half teaspoon lemon curd, a sprinkle of bourbon sugar and a sugared lemon wheel. Dust the lasagna chips with powdered sugar. Serve with the dip.