A few years ago, my then-roommate Allison and I were broke college students who could barely afford to pay our rent and cable bills, let alone buy anything for anyone else. When we realized Father’s Day was just around the corner, we panicked a bit. Dads are hard enough to shop for in the first place (I swear they have everything they want, and how many years of football-themed gifts can you really give them?) but throw being penniless into the mix and there’s nothing you can get them. Moms like heart-felt cards, or collages of pictures, or hand-written poems, but dads… what do dads like that you don’t have to spend a lot of money on?
Well, for one, dads like cannoli.
With this revelation, Allison and I decided to make mini cannoli cups for Father’s Day with ingredients we had in the house already, ingredients that happened to make our mini cannoli much less guilt-inducing than your typical, traditional cannoli would be. Guess what? They were still amazing, and no one could get enough of them. No one could believe that they weren’t insanely bad for you. But they weren’t. Not at all.
I say “no one could believe” because we made a ton of them– too many to give them all to our dads, so we shared them with friends who came to the house over the next day or so, but they didn’t last long at all. A bunch of people asked for the recipe, but I couldn’t quite remember and never got around to recreating it. Well, not until I thought to make those mini cannoli even simpler and more share-able by turning them into a dip!
This recipe is perfect for any party, and with the Super Bowl coming up, it’s great for those who want something sweet and light (and insanely easy to make). After all, you want to leave room for all of the buffalo chicken goodness to be had! Serve this dip with wafers, strawberries, or graham crackers, and enjoy!
Special thanks to James for always being my hand model. (He also gets to be the taste-tester, so I guess it’s not that bad of a deal, but still.)
- 1 32oz container part skim or fat free ricotta cheese
- ⅓ cup powdered sugar
- 1 container fat-free cool whip, thawed
- 1½ - 2 teaspoons vanilla extract
- Mini chocolate chips, to top
- Chopped pistachios, to top
- Fresh orange zest, to top
- Wafers, strawberries, or graham crackers, to dip
- Combine the first four ingredients in a large bowl.
- Top with mini chocolate chips, chopped pistachios, and orange zest. Refrigerate until ready to serve.
- Serve with dippers of your choice.