Cannoli Chips and Dip made with OREO

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.


20 servings, 3 oz. each

  • Cannoli Chips
  • 3 oz. egg yolks (about 2)
  • 8-1/2 oz. all-purpose flour
  • 1-1/2 oz. unsalted butter, softened
  • 1-1/4 oz. granulated sugar
  • 1 oz. OREO Base Cake
  • 1/4 tsp. salt
  • 2-1/2 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

  • Calories


  • Total fat

    14 g

  • Saturated fat

    8 g

  • Trans fat

    0 g

  • Cholesterol

    85 mg

  • Sodium

    135 mg

  • Carbohydrate

    20 g

  • Dietary fiber

    0 g

  • Sugars

    8 g

  • Protein

    7 g

  • Vitamin A

    15 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    6 %DV


Cannoli Chips: 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.

Cannoli Dip: 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.

For each serving: Serve 1/4 cup (2 oz.) Cannoli Dip in small bowl with 6 Cannoli Chips.



  • Roll out dough using pasta machine set on #5 or 1/8-inch thickness.

  • Cannoli Dip is best used shortly after preparing.