- 1 (8-oz) package cream cheese, softened
- 1 (8-oz) ricotta cheese
- 1 cup powdered sugar
- 1-1/2 tsp peppermint extract
- 1/2 cup crushed peppermint candies, divided
- 15-20 chocolate-dipped cannoli shells
- Green sugar to garnish (optional)
GINGERBREAD DIP:
- 8 oz cream cheese, cut in four pieces and brought to room temperature
- 1/2 cup confectioners' sugar
- 3 tbsp molasses
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1/2 cup whipped topping
DIRECTIONS:
Beat together the cream cheese, ricotta, sugar, and peppermint extract in the bowl of a stand mixer until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies.
place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli.
COOK'S NOTES: Add a few drops of red or green food coloring to the filling to make these cannoli even more festive.
GINGERBREAD DIP:
Place the cream cheese, confectioners' sugar, molasses, nutmeg, ginger, cloves, and cinnamon in the bowl of a food processor. Process until the mixture is smooth. Scrape the mixture into a medium-size bowl and fold in the whipped topping. Place in a serving dish.
COOK'S NOTES: Serve this dip with graham crackers, vanilla wafers, and/or fruit.