Instructions:
Using a stand mixer, whip the ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add vanilla extract and whip for another 30 seconds.
Fold in 2/3 cups mini chocolate chips, reserving some to sprinkle on top and for the board.
Serve dip immediately with our Liège Belgian waffles and artisanal soft pretzels
Enjoy!