Description

This Apple Pie Dip with Cinnamon Sugar Tortilla Chips is a delightful twist on the classic dessert, featuring a warm, spiced apple dip made with tender apples simmered in cinnamon and sugar, paired perfectly with crispy cinnamon-sugar coated tortilla chips baked to golden perfection. It’s an easy and crowd-pleasing appetizer or snack that’s perfect for parties, game days, or cozy evenings.

Ingredients

Scale

For the Apple Pie Dip

5 medium apples, peeled, cored, and chopped into ¼-inch cubes
⅓ cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1 cup water
2 tablespoons cornstarch

For the Cinnamon Sugar Tortilla Chips

8 flour tortillas (6-inch)
⅓ cup granulated sugar
1 ½ teaspoons ground cinnamon
Non-stick cooking spray

Instructions

Prepare the Apple Mixture: In a medium mixing bowl, combine the diced apples, brown sugar, granulated sugar, ground cinnamon, and fresh lemon juice. Stir well to ensure the apples are evenly coated with the sugar and spices.
Cook the Apples: Transfer the apple mixture to a saucepan or large skillet, then add 1 cup of water. Bring the mixture to a boil over medium heat, then cover with a lid and reduce the heat to medium-low.
Simmer the Apples: Let the apples simmer, covered, for about 10 minutes or until they become tender but still hold their shape.
Make the Cornstarch Slurry: Carefully remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch until fully dissolved to create a slurry.
Thicken the Dip: Pour the cornstarch slurry back into the pan with the apples and stir continuously. Continue cooking over medium-low heat until the dip thickens to your desired consistency.
Finish the Dip: Remove the pan from heat once the dip has thickened. You can serve this apple pie dip warm or chill it before serving.
Prepare the Oven and Sugar Mixture: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the granulated sugar and ground cinnamon for the chips.
Prepare the Tortillas: Spray both sides of each flour tortilla with non-stick cooking spray or lightly brush with melted butter. Then sprinkle both sides evenly with the cinnamon sugar mixture.
Cut and Arrange Chips: Cut each tortilla into 8 wedges. Arrange the wedges in a single layer on a baking sheet. If needed, bake in two batches to avoid overcrowding.
Bake the Chips: Bake the tortilla wedges for 9-12 minutes, or until the chips turn golden brown and crisp.
Cool and Serve: Transfer the chips to wire racks to cool completely. Serve the cinnamon sugar tortilla chips alongside the apple pie dip at room temperature.

Notes

For a thicker dip, allow it to simmer a few minutes longer after adding the cornstarch slurry.
Choose tart apples like Granny Smith for a more balanced sweetness, or sweeter varieties like Fuji or Honeycrisp if preferred.
Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
The cinnamon sugar chips can be stored in an airtight container at room temperature for 2 days to maintain crispness.
For a dairy-free option, use non-stick spray instead of butter on the tortillas.
Serve the dip warm for a cozy treat or chilled for a refreshing snack option.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Stovetop and Baking
Cuisine: American

Keywords: apple pie dip, cinnamon sugar chips, pumpkin spice dip, holiday appetizer, sweet dip, baked tortilla chips, fall snack