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Apple Pie Dip with Cinnamon Sugar Tortilla Chips Recipe

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This delightful Apple Pie Dip recipe pairs tender, cinnamon-spiced apple chunks in a thickened syrupy base with crispy cinnamon sugar tortilla chips. It’s an easy-to-make dessert or snack that combines warm, comforting apple pie flavors with a crunchy dipping component. Perfect for serving warm or chilled, this recipe is a crowd-pleaser for parties and family gatherings.

Ingredients

Apple Pie Dip

  • 5 medium Apples, peeled, cored, and chopped into ¼ 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

Cinnamon Sugar Tortillas

  • 8 6-inch Flour Tortillas
  • 1/3 cup Granulated Sugar
  • 1 ½ teaspoons Ground Cinnamon
  • Non-stick Cooking Spray

Instructions

  1. Prepare Apple Mixture: In a medium mixing bowl, combine the chopped apple cubes, brown sugar, granulated sugar, ground cinnamon, and fresh lemon juice. Stir well to coat all the apple pieces evenly.
  2. Cook Apples: Heat a large skillet or saucepan over medium-high heat. Pour the apple mixture along with 1 cup of water into the pan. Bring it to a boil, then cover the pan and reduce the heat to medium-low. Let the apples simmer until they become very tender, approximately 10 minutes. The cooking time may vary depending on the apple variety.
  3. Thicken Dip: Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch until fully dissolved. Pour this cornstarch mixture back into the skillet with the apples, stirring to combine. Continue to cook over medium-low heat, stirring occasionally, until the mixture thickens to a dip consistency.
  4. Finish Apple Dip: Once thickened, remove the apple pie dip from heat. It can be served warm immediately or chilled for later use.
  5. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lightly spraying it with non-stick cooking spray or lining with parchment paper.
  6. Make Cinnamon Sugar: In a small bowl, mix the granulated sugar and ground cinnamon to create the cinnamon sugar blend for sprinkling.
  7. Prepare Tortilla Chips: Spray both sides of each flour tortilla with non-stick cooking spray. Sprinkle both sides generously with the cinnamon sugar mixture to coat evenly.
  8. Cut Tortillas: Cut each tortilla into 8 equal wedges, resulting in chip-sized pieces. Arrange the tortilla wedges in a single layer on the prepared baking sheet, working in batches if necessary to avoid overcrowding.
  9. Bake Chips: Place the baking sheet in the preheated oven and bake the tortilla chips for 9 to 12 minutes or until they turn golden brown and crisp. Keep an eye on them to prevent burning.
  10. Cool & Serve: Remove the chips from the oven and transfer them to wire cooling racks to cool completely. Serve the cinnamon sugar chips at room temperature alongside the apple pie dip for dipping.

Notes

  • You can use Granny Smith, Honeycrisp, or Fuji apples for the best flavor and texture.
  • If you prefer a smoother dip, you can mash the apples slightly after cooking.
  • For a gluten-free alternative, substitute flour tortillas with gluten-free tortillas.
  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
  • These chips are best enjoyed fresh but can be stored in an airtight container for 1-2 days before they soften.

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