- Difficulty: Intermediate
- Yield: 3 cups
- Nutritional Facts per Serving (1 of 6 servings): Calories 612, Total Fat 28 g, Saturated Fat 13 g, Carbohydrates 75 g, Dietary Fiber 2 g, Sugar 19 g, Protein 17 g, Cholesterol 80 mg, Sodium 672 mg
- Total Time: 1 hour (includes chilling time)
- Active Prep Time: 30 minutes
Here's a fun confession: Key lime pie isn't my favoriteit's just too tart, like it's dancing on my tooth enamel! But I adore cannoli, so I created this genius recipe to blend the zesty thrill of Key lime with creamy cannoli magic. Get ready to whip up a dip that will have everyone reaching for moreit's your excuse to love both worlds!
Ingredients
- 15 ounces whole milk ricotta
- 8 ounces cream cheese, softened to room temperature
- 3/4 cup powdered sugar, sifted
- 3 tablespoons fresh Key lime juice
- 2 teaspoons lime zest
- 4 graham crackers, crushed finely
- 1/4 cup lightly salted pistachios, chopped finely
- Fried Wonton Chips (recipe below), for serving
Fried Wonton Chips:
- Canola oil, for shallow frying
- 14 wonton wrappers, cut in half diagonally
- Powdered sugar, for dusting
Special equipment:
- Deep-fry thermometer
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine ricotta, cream cheese, powdered sugar, Key lime juice, and lime zest. Mix on low speed until just incorporated, then raise to medium speed and whip until smooth and fluffy, about 1 minute. Imagine the creamy dreaminess formingpure bliss!
- Spread the mixture evenly in a shallow bowl using the back of a spoon or rubber spatula. Mix crushed graham crackers and chopped pistachios in a small bowl, then sprinkle evenly over the dip. Serve with crispy Fried Wonton Chips for an irresistible crunch that elevates every bite.
Fried Wonton Chips Preparation:
- Pour canola oil into a small saucepan to about 1/2-inch deep. Heat over medium-low to 375F. Using tongs, add 4 wonton halves at a time; fry each side 15 seconds until golden brown. Your kitchen will smell like a festival!
- Transfer to paper towel-lined plate to drain. Cool completely, then dust with powdered sugar. Dive in and let the flavors explodecooking doesn't get more fun or delicious!
