Chips and dip. What’s not to love?
Homemade cinnamon sugar chips and pumpkin pie dip. Even better.
I came across this recipe quite a few years ago and made it for my book club. The ladies at book club declared it a winner, and I have been making it every fall since then. I kind of forget how good this is from one fall to the next, but then I make it, and I quickly remember. I made this for church this week, and people seemed a little leery at first–pumpkin pie dip?–but they loved it. One of the pastors even joked with people, “Have you tried the pumpkin pie dip? All the cool kids are eating it.” The chips were popular too because, though I had several dippers, the only one that was pretty much wiped out was these cinnamon sugar tortilla chips.
The dip is light and fluffy and has the flavor of pumpkin pie. The dip is also made with Greek yogurt instead of your usual cream cheese, so it is a little skinnier than the average dip fare. The chips are crisp but light with a lovely sweet cinnamon-y flavor. The perfect fall combination.
Pumpkin Pie Dip and Cinnamon Sugar Chips
Ingredients:
For the dip: (makes about 6 cups)
- 1 can pumpkin (15 ounce)
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/8 teaspoon cinnamon
- 1/8 teaspoon or more pumpkin pie spice
- approximately 6 ounces of vanilla Greek yogurt (I usually buy the Dannon yogurt which is 5.3 ounces, and it is fine; plain yogurt works too, but I like the flavor of the vanilla)
- 8 ounces of Cool Whip (use Cool Whip free or light if you want fewer calories)
For the cinnamon sugar chips: 
- flour tortillas, any size (the smaller ones are a little easier for cutting into equal-sized pieces, but any will work)
- melted butter
- cinnamon sugar blend (I use 1/4 cup sugar and 1 tablespoon cinnamon)
Directions:
- For the dip: Mix pumpkin, brown sugar, vanilla, and spices. Blend well. Mix in yogurt. Fold in Cool Whip and chill in refrigerator until ready to eat.
- For the chips: Preheat oven to 350 degrees and line a baking pan with foil. Brush one side of a tortilla with melted butter. Sprinkle generously with cinnamon sugar blend. Use a pizza cutter to cut wedges. Place the wedges in a single layer on the baking sheet. Bake for 10-15 minutes until lightly brown and crisp; look for edges beginning to curl up. Cool on a cooling rack and serve with pumpkin pie dip or just munch on them for a great fall snack.
You will not get perfectly uniform pieces with a large tortilla.
*You can also use graham crackers, ginger snaps, apple slices, or store bought crackers or chips for dipping. I found these new
cinnamon sugar pita chips in the cracker aisle at Wal-mart. Graham cracker sticks would be ideal, but I have not seen them in my local stores for a long time.
Source: Dip adapted slightly from Skinnytaste and chips from Our Best Bites.
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