Everyone loves dips. Usually, the favorites are ones that are filled with some sort of cheesy goodness with salty crackers or chips. Am I right? But, folks, you should change things up a bit this holiday season and serve your family and friends this apple pie dip. Don’t get me wrong, I love my cheesy dips and salty crackers, but I am so certain you will love this alternative!
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:
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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.
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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:
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Preheat oven to 400 degrees F. Lightly grease a large, shallow rimmed baking sheet.
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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.
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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.
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Source: Adapted from The Peach Kitchen
These look wonderful. I’m in charge of pies for Thanksgiving but I might just add these to my desserts as well.
This looks so good! I’ve had a version of this pinned for a long time but haven’t ever made it. So glad to know it’s good!
YUM!!
YUM!
I love this! Cannot wait to try it!
Thanks, Carrian! 🙂
I did a half-batch of this today for dessert after lunch as a trial run before our holiday open house this Saturday. I had to use a bit more corn starch to thicken it enough to make it “dippable.” I also used cookie cutters to make fun shapes instead of just cutting the tortill as into wedges. Hubby and I both would have preferred it a bit sweeter as a dessert, but for an appetizer (or as we’re planning to serve it, along with many very sugary treats) I think it’s just right! Thanks for another great idea!
What kinds of apples work best for this dip?
I’ve used Honeycrisp (my favorite) and Granny Smith, but you can use pretty much any kind of apple, so go with your favorite! 🙂
We love this dip so much! It has become a favorite treat around here! I ran out of lemon juice and used 1/2 tsp of apple cider vinegar for the tang, it worked great 🙂
Thank you, Lani! Love the tip to use apple cider vinegar!