O N T H E TA B L E
Holy Cannoli!
Cannolis are a perfect addition to holiday entertaining
WRITTEN BY CAROL BOTT JARGER
PHOTOGRAPHY BY TAV JINIVIZIAN
CANNOLI DIP & FILLING RECIPE
Ingredients:
2
8
1 1/2
1
1
cups ricotta cheese
ounces cream cheese
cups confectioners’ sugar
teaspoon vanilla
cup mini chocolate chip cannoli shells
(available at Corrado’s)
Directions:
Mix all ingredients together, except for cannoli
shells, and chill.
To serve, break cannoli shells into chip-size pieces.
Dip into cannoli dip and enjoy!
Ready in 10 mins – Serves 10
source: food.com
58
WAYNE MAGAZINE HOLIDAY 2016
Top: Cannoli chip and dip platter, small is $20; large is $30
Above: Plain and chocolate mini cannolis $12 per lb. |
Unfilled cannoli shells, large shells 2 for $1; small shells 3 for $1 |
Cannoli cream $5 per lb. all available at Corrado’s, Wayne