Cannoli Dip Recipe

Cannoli Shell Diamonds

1. In one bowl, add flour, sugar, and salt. Mix until well-combined. Transfer to food processor. Add butter and pulse until little clumps form.
2. Add rest of ingredients to food processor then pulse until dry ingredients are fully integrated into the dough.
3. Transfer dough to flour-dusted working space and knead for ~5 mins, or until dough is smooth. Ball it up and transfer it to a greased bowl. Cover and rest for 1 hour.
4. Once dough has rested, roll it out till it’s as thin as possible.
5. Using a pastry wheel/pizza cutter/paring knife, slice dough diagonally with 2-2.5” in between each cut. Then slice the dough in the opposite direction diagonally with 2-2.5” between each cut to form diamond shapes. Pull apart dough into individual diamonds and set aside.
6. Fill a dutch oven with ~2” of neutral oil. Fry at 350ºF for 2-4 mins, or until dough begins to turn golden (but not too dark, as it will continue darkening a bit after you remove it from the oil). Once each batch of dough is done frying, transfer to a paper towel-lined baking sheet to drain.
7. Once fried dough has had a minute or two to drain, dust with powdered sugar.
8. Serve immediately or store at room temperature in resealable storage bag for up to 5 days.

Cannoli Dip

1. In a large bowl, add all ingredients. Using an electric hand mixer, mix until well-combined and fluffy. Cover and chill until ready to serve.
2. Serve with Cannoli Shell Diamonds. Enjoy!