Instructions

• Line a fine-mesh strainer with several layers of cheesecloth and set it over a bowl. Spoon the 15 ounces whole milk ricotta into the cheesecloth-lined strainer. Let drain for at least 20 minutes, then gather the cheesecloth and gently squeeze to remove any remaining liquid. Transfer the strained ricotta to a mixing bowl.
• Add the 1 cup mascarpone cheese, 1 ½ cup powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon orange zest to the bowl with the strained ricotta.
• Beat the mixture until just combined and smooth. (Use an electric mixer with a paddle attachment on low–medium speed, a hand mixer, or a whisk — stop as soon as the mixture is homogenous to avoid overmixing.)
• Stir in the 1/2 cup mini chocolate chips and the 1/4 cup chopped pistachios, if using, until evenly distributed.
• Transfer the dip to a serving bowl and sprinkle a few extra mini chocolate chips and chopped pistachios on top, if desired.
• Cover and chill in the refrigerator until ready to serve.
• Serve with cannoli shells, waffle cones, graham crackers, or your preferred dippers.