Like the Caramel Apple Cider Cookies we posted on Friday, this is another recipe that I enjoyed eating but wasn’t around to do any of the work. What a shame! Kara and Cliff had to take over all the blogging responsibilities a few weekends ago while I celebrated my BFF’s wedding. By the way…the bride looked absolutely stunning and the groom looked very handsome. Us bridesmaids looked pretty fab too. It was so much fun dancing the night away with my favorite people. Then the next day, Kara and Cliff brought over samples of the cookies and this dip and I pigged out. 
As you know I like desserts a lot. And I like apples in my dessert too. Maybe not as much as chocolate, but I wouldn’t pass up an apple dessert. However…apple pie…not so much. I personally think it’s kind of blah. But apple pie dip is fabulous! I have a thing for dips. The apples are of course sweet on their own, but the brown sugar gave them this sweet caramely coating that was to die for. My personal preference is diving in when it’s still warm and bubbly. But I know it would be equally as awesome at room temp.
Here's what you'll need
Use a pizza cutter to cut the tortillas into triangles
Brush the tortillas with melted butter
Sprinkle with cinnamon and sugar then bake until lightly golden and crispy
In a microwave safe bowl, combine apples, brown sugar, lemon juice and cinnamon. Microwave until bubbly
Pour in the cornstarch-water mixture and pop back in the microwave until it has thickened
You can serve this as an appetizer or as a dessert
And I would never judge if this and a glass of wine was dinner!
Ingredients
For the Dip:
2 cups apples, peeled, cored and diced
2 tablespoons fresh lemon juice
3 tablespoons brown sugar
¼ teaspoon cinnamon
1 teaspoon cornstarch dissolved in 1 teaspoon water
For the Cinnamon-Sugar Chips:
5 (6-inch) tortillas
2 tablespoons butter, melted
½ teaspoon cinnamon
1½ tablespoons sugar
Directions
Start by making the cinnamon-sugar chips. Preheat the oven to 375 degrees F. Using a pizza cutter, cut the tortillas into triangles. Place on a lightly greased baking sheet. Brush the tortillas with melted butter. Sprinkle triangles with cinnamon and sugar and bake until golden brown, about 5-8 minutes. Let the cinnamon-sugar chips cool before serving.
To make the apple pie dip, combine the apple, lemon juice, brown sugar and cinnamon in. Heat in the microwave in 1 minute intervals until it’s boiling and has extracted juice from the apple.
Add cornstarch-water mixture to the dip. Put back in the microwave until boiling and the sauce has thickened. Serve dip warm or chilled, with cinnamon-sugar chips.
Source: adapted from The Peach Kitchen
