Add 1 cup ricotta cheese to a strainer lined with a few paper towels (you can also use cheesecloth or a coffee filter). Gently press into the paper towel and let it sit for at least 30 minutes to remove excess liquid.
Add the strained 1 cup ricotta cheese and 8 oz cream cheese to a bowl. Use an electric mixer to blend until smooth and creamy.
Add in 1 cup confectioners sugar and 1 ½ tsp vanilla extract. Blend for 2 minutes, until smooth and creamy.
Fold in ⅔ cup chocolate chips with a spatula.
Scoop into a serving bowl and top with more chocolate chips and a sprinkle of confectioners sugar. Serve with butter waffle cookies, graham crackers, or fresh fruit.
Recipe Notes:
Cream cheese needs to be softened to room temperature for a few hours before making this recipe. I cannot be cold, or you will not get the same smooth creamy results.
I recommend using Philadelphia cream cheese for the creamiest results. If you want this dip to be more authentic, you can swap the cream cheese for mascarpone cheese in the same amount.
You can make this ahead of time, but after 2 days, the mixture will begin to separate. I suggest making this recipe on the day of serving. Let chill 1-2 hours before serving.
Butter waffle cookies are what I used in the photos. They’re the perfect dipping cookie! You can also use broken waffle cones, cannoli chips, pizzelle cookies, graham crackers, cookies or fresh fruit like strawberries, grapes, or sliced melon.