Combine the ricotta, softened cream cheese, and powdered sugar in the mixer bowl, then beat at medium-high speed for 3 to 5 minutes. Continue until the cheeses form a creamy mixture without visible cream-cheese lumps.

Pour in the vanilla extract and run the mixer for another 30 seconds. The filling should have an even vanilla aroma and a smooth, lightly glossy appearance.

Sample the filling and, if desired, mix in additional powdered sugar in 2-tablespoon increments, using no more than another 1/2 cup total. Stop when the sweetness suits your taste and the mixture remains thick and scoopable.

Use a spatula to fold the mini chocolate chips through the filling, setting aside some for the top if desired. The chips should spread evenly through the cream without collecting in one pocket.

Transfer the dip to a serving bowl and arrange the broken waffle cones alongside it. The cone pieces should be large enough to hold while scooping the creamy filling.