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Joanna Gaines' Cannoli Dip + Chips

Cannoli Dip + Chips

byJoanna Gaines
Total 1 hour and 45 minutes
Active 100 mins
Makes 6 to 8 servings
Ingredients
Chips
  • 1 cup all-purpose flour plus more for dusting
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 4 tablespoons (½ stick) unsalted butter, cold, grated
  • 1 egg, whisked
  • ¼ cup marsala wine
  • Plastic wrap
  • Parchment paper
  • 3 cups vegetable oil, for frying
  • Powdered sugar, for garnish
Dip
  • 1 cup (8 ounces) whole-milk ricotta cheese, drained
  • ½ cup (4 ounces) mascarpone cheese
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla bean paste
  • ½ cup powdered sugar
  • ¼ teaspoon cinnamon
  • Pinch of kosher salt
  • 1 (4 ounces) semi-sweet chocolate bar, roughly chopped
  • Plastic wrap
    Directions
    1. For the chips: In a large bowl, whisk together the flour, sugar, and salt. Scatter the butter and use a pastry blender, or clean fingers, to cut the butter into the flour until the biggest pieces are the size of small peas. Create a well in the bowl by pushing the flour mixture up to the sides of the bowl. Pour in the whisked egg and wine. Using a fork, gradually stir the wet mixture by pulling in the flour mixture little by little. Once the mixture has created a dough-like texture, use clean hands to finish kneading the dry bits into the dough. Take the dough out of the bowl and knead on a flour-dusted counter until the dough has come together. Continue kneading until the dough is smooth (adding one teaspoon of flour at a time to the surface if sticky), about 3 to 5 minutes. Shape the dough into a flattened rectangle, wrap with plastic wrap, and place in the refrigerator for about 4 hours up to overnight.
    2. For the dip: In a stand mixer fitted with the whisk attachment, mix together the ricotta, mascarpone, heavy cream, and vanilla bean paste. With the mixer on low, add in the powdered sugar, cinnamon, and a pinch of salt, then gradually increase the speed to medium-high to let the mixture whip to a light and fluffy texture, about 2 minutes. Remove the bowl and gently fold in all but 1 tablespoon of the chopped chocolate, place the reserved tablespoon aside.
    3. Place the dip in a serving bowl and sprinkle the remaining chopped chocolate on top. Cover with plastic wrap and place in the refrigerator to chill until ready to serve.
    4. For the chips: Heat a medium-sized saucepan with oil, using a candy thermometer to ensure the temperature is 350ºF.
    5. Roll out the dough with a rolling pin to ⅛-inch thick and 9x11-inch in shape. Cut the dough into 3-inch strips, cut each strip into squares, then in half diagonally to make a triangle.
    6. Prepare a plate lined with a paper towel. Using tongs, gently place the baked chips into the oil and fry for 2 to 2½ minutes or until the chips are bubbly and a deep golden brown. Using a metal skimmer, ease the chips out of the oil and carefully place on the prepared plate. Repeat this process until all of the chips are fried. Let cool for up to 5 minutes. Lightly dust powdered sugar on top of the chips.
    7. Place the cannoli dip and the chips on a plate and serve immediately.
    8. Store the chips in an airtight container or airtight bag at room temperature for up to 2 days. Store the dip in an airtight container in the refrigerator for up to 3 days, stirring before using again.