Here’s a delicious way to enjoy pumpkin this season. You’ll love this light pumpkin pie-flavored dip along with these crunchy cinnamon and sugar chips.
This easy and super tasty recipe will be a hit at any get-together, or make these chips and dip for a snack at home.
Pumpkin Pie Dip with Baked Cinnamon Chips
Yields: 8-10 servings
Prep Time: 1 hour | Cook Time: 14 minutes
6 oz. vanilla Greek yogurt
½ cup light brown sugar, packed
1 can (15-oz.) pure pumpkin puree
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. allspice
4 oz. Cool Whip
For the Baked Chips:
6 (8-inch) flour tortillas
¼ cup unsalted butter, melted
½ cup cinnamon/sugar mix
1. For the dip, whisk yogurt with brown sugar and pumpkin until combined. Add in seasonings. Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle. Serve cold.
2. For the chips, brush butter on each tortilla and sprinkle with cinnamon sugar mixture. Stack until all tortillas have been buttered then cut into wedges. Bake tortilla wedges in a single layer on a cookie sheet in a 350 degree oven for 12-14 minutes. Cool and enjoy. Store in an airtight container for up to two days.
Try this recipe, and let me know how you like it!