Fresh Blueberry Cannoli Dip

Blueberry Cannoli Dip


The summertime in the Northeast brings lots of hot weather, which although can be uncomfortable, also brings us fresh fruits and vegetables. Sweet and juicy corn, and red, ripe tomatoes, and fresh, plump blueberries! There’s an Italian market in New Jersey that makes blueberry cannolis and I couldn’t resist trying to make them myself! 

Blueberry Cannoli Dip showing close up of dip and chip

Now I will be honest that when I tried to make cannoli shells by scratch it was a disaster! There really is such a skill to it, and will take time to perfect, and in the meantime, cannoli chips or Kruschicki will suit me just fine! 

So I thought I would modify my Pumpkin Cannoli Dip recipe with blueberry filling and fresh blueberries! It’s not a difficult filling to make. Ricotta cheese, confectioner’s sugar, lemon, and some optional cinnamon make up most of the filling!

BLueberry cannoli dip in process of making

And it’s so easy to put everything in a blender or food processor, whipping it up so it is light and fluffy! And just adding some of the blueberry filling you get in your baked goods aisle at the grocery store gives it the sweet blueberry taste! And then gently blending in some fresh blueberries is just the piece de resistance!

close up of blueberry cannoli dip


Why stop at blueberries? Why not peach cannolis, strawberry cannolis, raspberry cannolis…lemon cannolis? I’m using my imagination as you can tell! I don’t know about you, but I just love to think about switching up different ingredients to either traditional recipes or just starting recipes from scratch!

blueberry cannoli dip with mini chips and cannoli chips

I wish I didn’t think about food all the time, (or decorating or entertaining for that matter), but I can’t wait until I have an hour or two in the evening or on weekends to explore so many cool ideas! What’s yours?

So until next time,

Let’s get cookin’ and dessertin’ together,


Fresh Blueberry Cannoli Dip

Do you love a cannoli like I do? I can't get enough of them! Vanilla, chocolate, pumpkin, and guess what? Have you tried Blueberry before? Well, there's an Italian Market in New Jersey that makes blueberry cannolis and was the inspiration for this recipe! So I thought, "Why not try making them?" So instead of putting the filling into a shell, I made a dip out of it! And what a dip it is!
Prep Time20 minutes
Course: Dessert
Cuisine: Italian
Keyword: blueberrycannolidip, blueberrydessert, cannoli, confectioner's sugar, Dessert, nestleminichocolatechips, ricottacheese, spicedwafers, summerdessert
Servings: 12 servings
Author: Madeline Kohler


  • Food Processor or High Speed Blender
  • Medium Mixing Bowl


  • 2 cups ricotta cheese (whole milk)
  • 1 cup confectioner's sugar
  • ¼ cup blueberry pie filling You can also cook 1 cup fresh blueberries over the stove with ¼ cup sugar, and 1 tbsp corn starch. Cook down until mixture is well jelled and represents filling.
  • ½ cup fresh blueberries
  • 1 tsp vanilla extract
  • ½ tsp cinnamon optional
  • 1 tsp lemon zest
  • 1 cup mini chocolate chips


  • Put ricotta cheese, confectioner's sugar, blueberry filling, and vanilla in a food processor or blender.
  • Blend on low - medium speed for 1 - 2 minutes until silky smooth. (Check after 1 minute and if not silky smooth, blend another minute.)
  • Scrape filling into a mixing bowl,
  • Add blueberries, mini chocolate chips and orange zest.
  • Chill at least 4 - 8 hours.
  • Serve with broken cannoli pieces, Kruschicki, cinnamon sugar pita chips, graham crackers, or any variety of baked chips.


blueberry cannoli dip with mini chips and cannoli chips Blueberry Cannoli Dip showing close up of dip and chip


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