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A sweet and cozy apple pie inspired dip with cinnamon spiced apples and homemade cinnamon sugar tortilla chips, perfect for fall gatherings.

Ingredients

Scale
  • For the Dip:
  • 5 medium apples, peeled, cored, and chopped into 1/4-inch cubes
  • 1/3 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 1 cup water
  • 2 tablespoons cornstarch
  • For the Chips:
  • 8 6-inch flour tortillas
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Non-stick cooking spray

Instructions

  1. For the Dip:
  2. 1. Mix diced apples, brown sugar, granulated sugar, ground cinnamon, and fresh lemon juice in a medium bowl until well coated.
  3. 2. Pour the apple mixture and 1 cup water into a large skillet or saucepan over medium-high heat and bring to a boil.
  4. 3. Cover, reduce heat to medium-low, and simmer until the apples are tender, about 10 minutes, stirring occasionally.
  5. 4. Remove 1/2 cup of the cooking liquid and whisk in the cornstarch until smooth.
  6. 5. Pour the cornstarch slurry back into the skillet, stir, and continue cooking until the mixture thickens to a pie-filling consistency.
  7. 6. Remove the pan from the heat and let the dip cool or chill if serving cold.
  8. To Make the Chips:
  9. 7. Preheat the oven to 350°F.
  10. 8. Whisk granulated sugar and ground cinnamon together in a small bowl.
  11. 9. Spray or brush both sides of each tortilla with non-stick cooking spray or melted butter.
  12. 10. Sprinkle the cinnamon-sugar mixture over both sides of each tortilla.
  13. 11. Cut each tortilla into 8 wedges and arrange them in a single layer on a baking sheet (work in batches if needed).
  14. 12. Bake the tortilla wedges 9 to 12 minutes until golden and crisp.
  15. 13. Transfer chips to a wire rack and cool completely before serving with the dip.

Notes

Use firmer apples like Fuji or Granny Smith for best results to hold shape when cooking., Adjust sugar levels based on apple tartness to balance sweetness., This dip can be served warm or cold, and is excellent as a topping for vanilla ice cream., Leftovers keep well for 3-4 days refrigerated in an airtight container; reheat gently on stovetop or microwave., Chips can be stored at room temperature in an airtight container for 2-3 days; re-crisp in oven if softened., Variations include adding toasted nuts, caramel sauce, vanilla extract, nutmeg, or cream cheese for a cheesecake style dip., Make chips gluten-free using corn or gluten-free tortillas, or use alternative dippers like graham crackers, vanilla wafers, or apple slices.

Nutrition

Find it online: https://gingerbaking.com/apple-pie-dip-with-cinnamon-sugar-chips/