Just like many other dip recipes, this one pulls together easily and quickly. If you can add one more dish to your Thanksgiving menu this week, give this one a shot. You can make it ahead of time, and have your guests chomping on it while everything else is getting ready. Or, if you'd rather, go ahead and serve it at the dessert table. It will fit either course.
Apple Pie Dip with Cinnamon Chips
Ingredients
For the dip:
- 2 large apples , peeled, cored and diced small
- Juice from half a lemon
- 3 Tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon cornstarch , dissolved in 1 teaspoon water
For the cinnamon chips:
- 5 (6-inch) flour tortillas (white or wheat)
- 2 Tablespoons butter , melted
- 1/2 teaspoon cinnamon , mixed with 1 1/2 Tablespoons granulated sugar
Instructions
For the dip:
- In a small saucepan, combine all dip ingredients minus the cornstarch/water paste. Heat on medium low until the mixture is boiling and juices are bursting from the apples. (Just a few minutes.) Remove from heat and stir in the cornstarch paste.
- Return to heat, then cook on medium low for a few more minutes until boiling again and the sauce is somewhat thickened. Transfer to heat-proof serving bowl and set aside to make the chips. (Serve warm, cold or at room temperature, however, store in the fridge if not serving right away.)
For the chips:
- Preheat oven to 400 degrees F. Lightly grease a large, shallow rimmed baking sheet.
- Cut the tortillas into wedges. They do not need to be all the same size and shape. Place the tortillas in one single layer on the prepared baking sheet. Brush with the melted butter, then sprinkle evenly with the cinnamon sugar mixture.
- Bake for 6 to 8 minutes, until golden and crisp. Cool completely then serve with the dip. Store at room temperature in a zipper bag.
- Source: Adapted from The Peach Kitchen
