Cannoli Chips and Dip made with OREO
Discover a sweet spin on a shareable favorite. Traditional chips and dip are transformed into a modern treat—featuring cannoli cream dotted with OREO Cookie pieces and chocolate dipping chips made with OREO Cookie—that truly breaks the mold.
Ingredients
Cannoli Chips
- 3 oz. egg yolks (about 2)
- 8½ oz. all-purpose flour
- 1½ oz. unsalted butter, softened
- 1¼ oz. granulated sugar
- 1 oz. OREO Base Cake
- ¼ tsp. salt
- 2½ oz. sweet marsala wine, divided
Cannoli Dip
- 12 oz. cream cheese, room temperature
- 23 oz. whole milk ricotta cheese
- 3 oz. powdered sugar
- 1 tsp. vanilla extract
- 2 oz. OREO Small Cookie Pieces
Nutrition per serving
Combine all ingredients except wine in bowl of electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles fine crumbs. Add 1 oz. wine; mix well. Add remaining wine; mix until well blended. Form dough into 1/2-inch-thick disk. Wrap tightly in plastic and refrigerate 2 hours.
Divide dough in half. Roll out each piece to 1/8-inch thickness, dusting with flour as needed. Trim edges; cut into 2-inch squares. Fry in 350°F deep fryer 1-1/2 min. flipping after 1 min. Drain well. Repeat with remaining dough.
Process cream cheese in food processor until very smooth. Scrape down side of bowl. Add ricotta, powdered sugar and vanilla. Process until mixture is light and creamy, scraping side of bowl as needed. Transfer mixture to mixing bowl. Refrigerate until ready to use. When ready to serve, gently fold in OREO Small Pieces by hand.
Serve 1/4 cup (2 oz.) Cannoli Dip in small bowl with 6 Cannoli Chips.
TIPS:
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