Description
This Apple Pie Dip recipe combines warm, cinnamon-spiced cooked apples with a creamy base, served alongside cinnamon-sugar coated tortilla chips. It’s a cozy and fun dessert dip perfect for sharing during the fall season or at any casual gathering.
Ingredients
Scale
For the Apple Pie Dip
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 cup water
- 3 large apples (peeled, cored, and chopped into 1/4-inch cubes)
- 3 tablespoons cornstarch
For the Cinnamon Sugar Tortilla Chips
- 8 6-inch flour tortillas
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- non-stick cooking spray
Instructions
- Prepare the apple filling. In a medium saucepan, combine the brown sugar, granulated sugar, cinnamon, lemon juice, and water. Bring to a simmer over medium heat, stirring to dissolve the sugars.
- Cook the apples with the thickener. Add the chopped apples and cornstarch to the saucepan. Stir continuously and cook for 15-20 minutes until the mixture thickens and the apples are tender but still retain some shape. Remove from heat and allow to cool slightly.
- Make the cinnamon sugar mixture. In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.
- Prepare the tortilla chips. Preheat the oven to 350°F (175°C). Spray one side of each tortilla lightly with non-stick cooking spray. Sprinkle the cinnamon sugar mixture evenly over the sprayed sides.
- Cut and bake the chips. Stack the tortillas and cut into 6 or 8 wedges each. Arrange the wedges in a single layer on a baking sheet lined with parchment paper, cinnamon sugar side up. Bake for 8-10 minutes until crisp and lightly browned. Remove and let cool.
- Serve. Transfer the apple pie dip to a serving bowl and serve warm or at room temperature alongside the cinnamon sugar tortilla chips for dipping.
Notes
- Use tart apples like Granny Smith for a balanced sweet and tangy flavor.
- Adjust the cinnamon sugar on the chips to your taste preference.
- The dip can be served warm or chilled; reheat gently if needed.
- Store leftover dip covered in the refrigerator for up to 3 days.
- For gluten-free option, substitute flour tortillas with corn tortillas if desired.
